Chicken Chile Verde with Avocado Salsa

Green, green, and more green means deliciously fresh flavors and a warm, Latin-style dish that makes the most of beautiful, earthy chiles: poblano, serrano, and jalapeno, in this case. Charring the poblanos adds smoky depth that you just don’t get with raw peppers.

Chicken verde recipes are typically served over rice, but they don’t always include a salsa on top. I think the addition of a cool, creamy (more green) avocado-tomato salsa brings a bright, fresh taste to finish the dish.

Tip: Tomatillos may have very loose husks or very tight tusks. The loose ones are easy to peel, but the tight ones can be a little feisty. To make those easier to remove, simply hold the tomatillo under running, cold water and peel back the husk:

Loose husk - tight husk

Peel the loose husk

Rinse tight husks under water

Another tip: Make the salsa just before serving. Prepare all the ingredients, except the avocado—hold that to the end in order to prevent it from oxidizing too soon.

Serves 4

Ingredients

For the Chicken Chile Verde

• 2 poblano chiles
• 8 tomatillos (about 3/4 lb), husked and coarsely chopped
• 2 serrano chiles, chopped
• 2 garlic cloves, chopped
• 2 cups chicken broth
• 2/3 cup chopped onion
• 1 cup cilantro leaves
• sea salt
• freshly ground black pepper
• 2 tbsp olive oil
• 1-1/4 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 1 bunch scallions, coarsely chopped
• cooked white rice, for serving

Chile Verde Ingredients

Prepared Chicken 

For the Salsa

• 2 small, firm-ripe avocados, peeled, pitted, and small-diced
• 1 medium stem tomato, chopped
• 2 tbsp finely chopped red onion
• 2 tbsp chopped cilantro
• 1 tbsp fresh lime juice
• sea salt
• freshly ground black pepper

Salsa Ingredients

Preparation

For the Chicken Chile Verde

1. Place the poblano chiles on a gas burner directly over the flame until blackened and blistered, 5-6 minutes, turning often to char all sides (for electric ranges, place under a broiler, turning to char all sides).
2. Transfer to a paper bag, close tightly, and steam the chiles 15 minutes. Transfer to a cutting board and use a paring knife to gently scrape off the skin. (It’s okay if a few flecks remain.) Remove the seeds and coarsely chop the chiles. Set aside.

Poblanos Beginning to Char 

Charred Poblanos 

Ready to Peel 

Peeled Poblanos

Chopped Poblanos

1. Combine the tomatillos, serrano chiles, garlic, broth, and onion in a saucepan. Bring to a simmer, then reduce the heat to low and cook 10 minutes. Drain the mixture, reserving 1/2 cup cooking liquid.
2. Transfer the tomatillo mixture to a food processor and add the cilantro and reserved cooking liquid. Process until smooth. Season with salt and pepper.

Prepared Ingredients

Broth Added

Cooked Tomatillo Mixture

Drained Sauce Ingredients 

Ready to Process 

Pureed Tomatillo Mixture

1. Meanwhile, heat a large skillet over medium-high heat and add the oil. Add the chicken and cook, stirring frequently, breaking into smaller pieces, 6-7 minutes.
2. Add the scallions and chopped poblanos and cook, stirring frequently, 5 minutes. Add the tomatillo mixture and cook until slightly thickened, 1-2 minutes.

Chicken Beginning to Cook 

Cooked Chicken

Poblanos and Scallions Added 

Tomatillo Mixture Added

Serve the chicken chile verde over rice and dollop with salsa (recipe follows).

Chicken Chile Verde with Avocado Salsa

For the Salsa

1. Place all ingredients in a bowl and stir gently to combine. (Make just before serving.)

Avocado Salsa