Mexican Verde Chicken (Tomatillo & Poblano Chicken) 

Mexican Verde Chicken (Tomatillo & Poblano Chicken)

Meta Description:

Enjoy tender, flavorful Mexican Verde Chicken with fresh tomatillos, poblano peppers, and slow-cooked chicken. Packed with protein, vitamins, and antioxidants, this healthy dish is perfect for family dinners or meal prep.

Ingredients:

• 2 pounds tomatillos, husks removed and washed (rich in vitamin C and antioxidants)
• 2 poblano peppers, halved and seeds removed (low-calorie, high in fiber)
• 2 jalapeno peppers, halved and seeds removed (boosts metabolism and immunity)
• 1 large white onion, cut into 8 wedges (supports digestion and heart health)
• 4 cloves garlic (natural anti-inflammatory and immune booster)
• 1 cup fresh cilantro, loosely packed (high in vitamins A & K)
• 2 tablespoons oil or olive oil
• 3 pounds boneless chicken thighs or chicken breast, cubed (lean protein, high in iron)
• 2 cups chicken broth or vegetable broth (adds flavor and hydration)
• 1 teaspoon cumin seeds, toasted and ground (optional, supports digestion)
• 2 teaspoons oregano (antioxidant-rich herb)
• 1 tablespoon soy sauce, fish sauce, or salt (adds umami and flavor balance)
• 2 tablespoons lime juice (vitamin C boost)
• 1/4 cup fresh cilantro, chopped (for garnish)

Directions:

1. Roast the vegetables:
   Place tomatillos, poblano and jalapeno peppers (cut sides down), onion, and garlic on a baking sheet. Broil until skins are blistered and blackened. Roasting enhances natural sweetness and depth of flavor.
2. Blend the sauce:
   Puree the roasted vegetables with 1 cup cilantro in a blender. Set aside. This tomatillo sauce is packed with antioxidants, fiber, and fresh flavor.
3. Brown the chicken:
   Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken pieces for extra flavor.
4. Cook the Mexican Verde Chicken:
   • Stovetop method: Add broth, cumin, oregano, chicken, and tomatillo sauce to the pot. Bring to a boil, then reduce to a simmer, covered, for 1–1.5 hours until chicken is tender.
   • Oven method: Preheat oven to 350°F (180°C). Combine all ingredients in a covered roasting pan and cook for 1–1.5 hours until tender.
   • Slow cooker method: Combine all ingredients and cook on low 6–8 hours or high 3–4 hours for hands-off convenience.
5. Season & serve:
   Adjust seasoning with soy sauce, fish sauce, or salt. Finish with fresh lime juice and chopped cilantro for a fresh, zesty finish.
6. Enjoy your healthy, flavor-packed Mexican Verde Chicken!
   Perfect for tacos, bowls, or family dinners.

Benefits of This Recipe:

• High in lean protein from chicken for muscle growth and repair
• Rich in vitamins & antioxidants from tomatillos, peppers, onions, and cilantro
• Supports digestion & heart health with fiber-rich vegetables and herbs
• Slow cooking enhances flavor and tenderness while keeping the meal nutritious
• Versatile & easy to meal prep for a week of healthy Mexican meals

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