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Chicken Chile Verde

Food & Wine
  • 1 minute
  • Serves

INGREDIENTS

2

poblano chiles

1 lb

tomatillos—husked, rinsed and quartered

3 cups

water

1

large jalapeño, chopped

2

garlic cloves

1

white onion, minced

1 cup

cilantro leaves

Kosher salt

Pepper

2 tbsp

vegetable oil

1 1/2 lb

boneless skinless chicken thighs, cut into 1/2-inch pieces

Steamed rice, chopped avocado and sour cream, for serving