Yesterday was the perfect day for Chicken Chile Verde on the front porch. Warm breezes, unbelievable Fall views and neighbors crowding the streets in costume. The big tree across the street was at it’s peek yesterday, too – full of bright yellow leaves and falling with the wind. We joked about the number of people who stopped yesterday for photographs and leaf angels on the sidewalk! And, I had so many Halloween trick-or-treaters that I ran out of candy and gave away coffee samples!
This recipe is a different direction than my typical beef Halloween chili. First, I must caution folks who are making this for kids of those with less tolerance for spice – it is extremely hot! But, it’s different and delicious. Serve with lots of sour cream, scallions, cilantro and cheese.
- 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
Pat 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.
Heat 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.
Heat 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.
Heat 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.
Add 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.
Stir in the cilantro, taste, and season with salt as needed.