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Experience our Chicken Chile Verde, crafted with Oak Spring Farm's finest. Juicy chicken mingles with tangy tomatillos, vibrant peppers, aromatic onions, and garlic. Fresh cilantro seals the deal, turning this dish into a flavorful farm-to-table journey in every spoonful.

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Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 15 mins

Ingredients

Chicken
 1 tbsp vegetable oil
 1.50 lbs boneless chicken thighs, cut into bite sized cubes
 ½ tbsp kosher salt
 fresh ground black pepper
 1 Oak Spring Farm onion, diced
 1 clove Oak Spring Farm garlic, minced
 1 tsp ground cumin
 1 tsp dried oregano
 1 cup chicken stock
 1 tbsp lime juice (about 1 lime's worth if fresh squeezed)
Chile Verde Sauce
 5 Oak Spring Farm tomatillos, husk removed and rinsed
 1 Oak Spring Farm jalapeño pepper, stem removed
 1 Oak Spring Farm poblano pepper, stem removed
 handful of Oak Spring Farm cilantro, chopped

Directions

1

Season the chicken chunks on all sides with salt and pepper.

2

In a heavy bottom pot (preferably a crock pot) over medium high heat, add the oil. When it's hot, sear the chicken chunks until they are nicely browned on all sides. Remove the chicken from the pot.

3

Add the onion and sauté until translucent and slightly caramelized. Add the garlic and sauté for 30 seconds.

4

Add the cumin and oregano. Return the chicken to the pot. Add the chicken broth and lime juice.

5

Reduce the heat to low, cover, and gently simmer for 30 to 60 minutes. The longer it cooks the more tender the chicken will become. While its simmering, we'll make the sauce.

6

Line a baking sheet with aluminum foil and place the tomatillos and peppers on it. Turn the oven broiler to high and place the baking sheet on the top rack.

7

Broil for 5 minutes, until the skin starts to blacken and blister. Using a pair of tongs, carefully turn the tomatillos and peppers and broil for another 5 minutes. This step adds an important smoky note to the sauce.

8

Remove the pan from the oven and cover with a sheet of aluminum foil and let sit for 5 minutes. This will allow the veggies to steam slightly.

9

When the tomatillos and peppers are cool enough to handle, pull or rub off as much of the skin as possible. It doesn't have to be perfect. If you don't want the sauce to be too spicy, remove the seeds from the peppers.

10

Add the tomatillos, peppers, and cilantro to a blender and blend until smooth. This is now your Chile Verde sauce!

11

Once the chicken is done braising, add the chile verde sauce to the chicken and simmer for an additional 30 minutes to blend all the flavors. Make sure to taste a sample and add salt and/or black pepper to taste.

12

Serve with tortillas, mexican rice, beans, and my favorite, maduros (fried sweet plantains)! This freezes and reheats very nicely, so I always make a bunch during tomatillo season and pack my freezer for some tangy and spicy meals through the winter. Enjoy!

DifficultyIntermediate

Ingredients

Chicken
 1 tbsp vegetable oil
 1.50 lbs boneless chicken thighs, cut into bite sized cubes
 ½ tbsp kosher salt
 fresh ground black pepper
 1 Oak Spring Farm onion, diced
 1 clove Oak Spring Farm garlic, minced
 1 tsp ground cumin
 1 tsp dried oregano
 1 cup chicken stock
 1 tbsp lime juice (about 1 lime's worth if fresh squeezed)
Chile Verde Sauce
 5 Oak Spring Farm tomatillos, husk removed and rinsed
 1 Oak Spring Farm jalapeño pepper, stem removed
 1 Oak Spring Farm poblano pepper, stem removed
 handful of Oak Spring Farm cilantro, chopped

Directions

1

Season the chicken chunks on all sides with salt and pepper.

2

In a heavy bottom pot (preferably a crock pot) over medium high heat, add the oil. When it's hot, sear the chicken chunks until they are nicely browned on all sides. Remove the chicken from the pot.

3

Add the onion and sauté until translucent and slightly caramelized. Add the garlic and sauté for 30 seconds.

4

Add the cumin and oregano. Return the chicken to the pot. Add the chicken broth and lime juice.

5

Reduce the heat to low, cover, and gently simmer for 30 to 60 minutes. The longer it cooks the more tender the chicken will become. While its simmering, we'll make the sauce.

6

Line a baking sheet with aluminum foil and place the tomatillos and peppers on it. Turn the oven broiler to high and place the baking sheet on the top rack.

7

Broil for 5 minutes, until the skin starts to blacken and blister. Using a pair of tongs, carefully turn the tomatillos and peppers and broil for another 5 minutes. This step adds an important smoky note to the sauce.

8

Remove the pan from the oven and cover with a sheet of aluminum foil and let sit for 5 minutes. This will allow the veggies to steam slightly.

9

When the tomatillos and peppers are cool enough to handle, pull or rub off as much of the skin as possible. It doesn't have to be perfect. If you don't want the sauce to be too spicy, remove the seeds from the peppers.

10

Add the tomatillos, peppers, and cilantro to a blender and blend until smooth. This is now your Chile Verde sauce!

11

Once the chicken is done braising, add the chile verde sauce to the chicken and simmer for an additional 30 minutes to blend all the flavors. Make sure to taste a sample and add salt and/or black pepper to taste.

12

Serve with tortillas, mexican rice, beans, and my favorite, maduros (fried sweet plantains)! This freezes and reheats very nicely, so I always make a bunch during tomatillo season and pack my freezer for some tangy and spicy meals through the winter. Enjoy!

Chicken Chile Verde