Chimichurri-Style Chicken Chili Verde

• •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
• •2 tbsp Olive oil
• •1 piece Yellow onion (chopped)
• •4 piece Garlic cloves (minced, divided)
• •1 tsp Ground cumin
• •0.5 tsp Dried oregano
• •1.5 lb Tomatillos (husks removed, rinsed, and quartered)
• •1 Canned diced green chiles ((4 oz), undrained)
• •1 piece Jalapeño (seeded and minced (optional, for heat))
• •1.5 cup Chicken broth
• •0.5 cup Fresh parsley (finely chopped)
• •0.5 cup Fresh cilantro (finely chopped)
• •2 tbsp Red wine vinegar
• •0.5 tsp Red pepper flakes (or to taste)
• •to taste Salt
• •to taste Black pepper
• •1 piece Lime (quartered, for serving)
• •to serve Warm tortillas or rice

Instructions

1. 1

   Season chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and brown on all sides for 3-5 minutes. Remove chicken and set aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion and cook until softened, about 3-4 minutes. Add 2 minced garlic cloves, cumin, and dried oregano; cook for 1 minute until fragrant.

3. 3

   Add quartered tomatillos, canned diced green chiles (undrained), and optional minced jalapeño to the pot. Pour in chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 10 minutes until tomatillos are soft.

4. 4

   Carefully transfer the tomatillo mixture to a blender or use an immersion blender directly in the pot. Blend until smooth. Return the sauce to the pot if using a standard blender.

5. 5

   Return the browned chicken to the pot with the blended sauce. Simmer, uncovered, for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6. 6

   While the chili simmers, prepare the 'chimichurri' finishing. In a small bowl, combine finely chopped fresh parsley, fresh cilantro, the remaining 2 minced garlic cloves, red wine vinegar, and red pepper flakes. Stir well.

7. 7

   Once the chili is ready, stir in the chimichurri mixture. Taste and adjust seasoning with salt and pepper as needed. Serve immediately with warm tortillas or rice, and lime wedges for squeezing.

Chef's Tips

• 💡For a deeper flavor, you can roast the tomatillos and jalapeño on a baking sheet at 400°F (200°C) for 15-20 minutes before adding them to the pot.
• 💡If you prefer a thicker chili, after blending, let it simmer a bit longer, or mash some of the chicken against the side of the pot to release starches.
• 💡Fresh oregano can be used in the chimichurri for an even brighter herbal note, about 1 tablespoon finely chopped.