Hatch Chicken Chile Verde

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Author: Opera Cook
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Chicken chile verde in a skillet with green sauce, roasted chiles, and fresh cilantro

✅ Why This Hatch Chicken Chile Verde Is a Must-Try

  • Bright, tangy, smoky flavors that elevate ordinary chicken

  • Clean, low-carb, and high-protein—ideal for clean eating and healthy living

  • Meal-prep friendly: sturdy flavor improves over time

  • Viral with Pinterest appeal: stunning green color and easy presentation

  • One-skillet simplicity: minimal cleanup, maximum flavor

  • Versatile serving options: tacos, over rice, cauliflower mash, or in burrito bowls

  • Completely alcohol- and pork-free, perfect for diverse diets


🧾 Ingredients at a Glance

Main Ingredients

Ingredient Quantity
Boneless chicken thighs (or breasts) 1.5–2 lb, cut into 1″ pieces
Roasted Hatch green chiles 3 cups, coarsely chopped
Tomatillos 1 lb (8–10), husked and quartered
Yellow onion 1 medium, diced
Garlic 4 cloves, minced
Jalapeño (optional) 1, stems removed, diced (for heat)
Chicken broth 2 cups
Fresh cilantro ½ cup, chopped
Olive oil or avocado oil 1–2 tbsp
Ground cumin 1 tsp
Mexican oregano 1 tsp
Salt & black pepper To taste
Lime juice From 1 lime
Optional creamy touch ¼ cup Greek yogurt or light cream

🛠 Essential Equipment & Prep Work

  • Heavy skillet or sauté pan with lid

  • Baking sheet (to roast tomatillos & chiles)

  • Blender or immersion blender

  • Sharp knife and cutting board

  • Measuring cups and spoons

  • Wooden spoon or spatula

  • Airtight containers for storage

Prep Streamlined

  1. Roast tomatillos and chiles under broiler or in oven until blistered and lightly charred.

  2. Roughly chop roasted chiles and prepare other ingredients.

  3. Blitz ingredients into sauce; shred chicken after cooking.


🍽 Step-by-Step Cooking Instructions

4.1 Roast & Prep the Hatch Green Chiles

  1. Preheat oven to 450°F (233°C).

  2. On a baking sheet, spread Hatch chiles and tomatillo quarters. Drizzle with a little oil.

  3. Roast 10–12 minutes, flipping halfway, until skins blister and tomatillos soften.

  4. Cool slightly, remove tomatillo husks, then chop chiles coarsely.


4.2 Sear the Chicken

  1. Heat oil in skillet over medium-high heat.

  2. Season chicken pieces with salt and pepper.

  3. Sear chicken in batches, browning on all sides (~3 min per batch). Remove and set aside.


4.3 Build the Chile Verde Sauce

  1. In the same skillet, sauté onions (~3 min), then add garlic, cumin, oregano, and jalapeño. Cook for ~1 min.

  2. Add roasted chiles and tomatillos; stir to combine.

  3. Pour in chicken broth and bring to a simmer.

  4. Transfer mixture to blender or use immersion blender; blend until smooth or slightly chunky.


4.4 Simmer & Serve

  1. Return puree to skillet. Add seared chicken and simmer on low for 15–20 minutes until chicken is cooked and sauce thickens.

  2. Stir in cilantro, lime juice, and Greek yogurt (if using). Taste and adjust seasoning.

  3. Ladle into bowls or prep containers and enjoy.


💥 Flavor Enhancements & Variations

Customize Heat Levels

  • Omit jalapeño for mild flavor, or add more for extra kick.

Add Veggie Power

  • Stir in cooked corn, zucchini, or bell peppers.

Creamy or Dairy-Free

  • Use full-fat coconut milk for dairy-free creaminess.

Slow Cooker Version

  • Sear chicken and aromatics, then slow-cook with sauce base for 4–6 hours on low.

Smoky Depth

  • Add ½ tsp smoked paprika or chipotle powder for extra smoky punch.


🥘 Meal Prep, Make-Ahead & Storage

Make-Ahead Tips

  • Cook full recipe, cool, divide into containers (cover rice separately), refrigerate up to 4 days.

  • Sauce and chicken improve with time as flavors meld.

Freezing Instructions

  • Store in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently.

Reheating Mechanics

  • Warm on stove or microwave, stirring in extra broth if sauce thickens; fresh cilantro and lime on top.


🍽 Serving Suggestions & Pairings

  • Low-Carb: Serve over cauliflower mash or zucchini ribbons

  • Classic: Fluffy white rice or cilantro-lime rice

  • Tacos or Burritos: Use corn or flour tortillas, add cheese, avocado, salsa

  • Sided with Beans: Black beans or pinto

  • Topped with: Shredded cabbage, queso fresco, sliced radishes, or pickled onions


❓ Frequently Asked Questions (FAQs)

Q1: Can I use chicken breast instead?

Yes, just reduce simmer time to prevent drying out. Thighs are juicier.

Q2: How spicy is this chile verde?

Depends on chiles. Use mild for family-friendly, or add jalapeño for extra heat.

Q3: Can I make this gluten-free?

Yes! Ensure your chicken broth and spices are gluten-free certified.

Q4: What if I don’t have a blender?

Finely chop sauce base, simmer longer, then mash with a fork or potato masher.

Q5: Can I turn this into a soup?

Add extra broth (+1–2 cups), simmer briefly, and garnish with tortilla chips and cheese.

✅ Final Thoughts

Hatch Chicken Chile Verde is a clean-eating warrior, a low-carb superhero, and the viral hit your dinner menu needs. It offers:

  • Bold flavor & subtle spice from roasted Hatch chiles

  • One-pot convenience—minimal dishes, maximum flavor

  • Healthy, protein-packed nutrition

  • Adaptability for diet preferences—keto, Paleo, gluten-free, dairy-free

  • Meal prep success—builds flavor over time

Opera Cook!
Opera Cook

Welcome to my kitchen! I’m Opera Cook, a passionate home cook sharing tried-and-true comfort recipes made with love. Whether you’re craving fluffy pancakes, rustic bread, or rich chocolate desserts—you’re in the right place. Let’s bake something wonderful together!

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