Chicken Chile Verde
This dish is always a big hit. It’s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips.
What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you’re having a hard time locating it, use ancho chile powder instead.
Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat.
This recipe was featured as part of both our Build Your Own Burrito Bar story and our Chile Pepper Recipes photo gallery.
- 3 pounds boneless, skinless chicken thighs
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup all-purpose flour
- 5 tablespoons vegetable oil
- 1 large red onion, large dice
- 6 medium garlic cloves, coarsely chopped
- 5 medium Anaheim chiles, cored, seeded, and large dice
- 5 medium poblanos, cored, seeded, and large dice
- 1 tablespoon dried Aleppo pepper
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds tomatillos, husked, rinsed, and quartered
- 2 cups low-sodium chicken broth
- 2 medium russet potatoes (about 1 pound), peeled and medium dice
- 3 tablespoons coarsely chopped fresh oregano leaves
- 1 (3-inch) cinnamon stick
- 1 cup coarsely chopped fresh cilantro
1Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces. Place in a large bowl, add the measured salt and pepper, and toss to combine. Add the flour and toss to coat.
2Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot (at least 6 1/2 quarts) over medium heat until shimmering. Add a third of the chicken in a single layer, shaking any excess flour into the bowl first. Sear until golden brown on both sides, about 10 minutes. Transfer to a large heatproof bowl. Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.
3Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Transfer the mixture to the bowl with the chicken.
4Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering. Add the Anaheim chiles, poblanos, Aleppo pepper, cumin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.
5Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine. Bring to a boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are tender, about 1 1/2 hours.
6Stir in the cilantro, taste, and season with salt as needed.
Beverage pairing: With its combination of earthy vegetables and assertive spices, this dish calls for something a little exotic like the 2005 The FMC, an off-dry Chenin Blanc from South African master of the grape Ken Forrester. Complex with herbs, earth, fruit, and toast, the lightly oaked wine is a touch sweet, which will soothe any spiciness in the chile verde.
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