This skillet Chicken Verde is made with fresh tomatillos and poblano peppers! The vegetables are roasted to bring out their smoky flavor. This Tex-Mex inspired dish is easy enough for any night of the week.
This Chicken Verde Is Easy!
Parenting, on the other hand, is not easy. No matter what age or stage your kids are in, there are challenges. Some of those challenges are worse than others, but regardless, we are all left to muddle through and figure them out the best we can.
We are in the beginning stages of the teen years with two of our kids and I think there is so much more to worry about with this stage. I worry about their schooling, their sports, coaches, teachers, social media and their social life. Oi, the social life.
The other day I found myself concerned about my son and whether he was being left out by his good friends. I’d ask my son over and over again if everything was ok, are he and his friends speaking, are the other two boys doing stuff without him, does he feel left out?? And that’s when it hit me. He is fine, he is a boy. I am totally inserting my female insecurities into this situation and making a problem that does not exist.
How am I going to stop myself from doing this when he or my daughters get older? All the feelings and frustrations I had experienced as a teen came flooding back to me in that instant. I hate it, I don’t want to project my feelings onto my kids. I tell ya, food is so much easier to deal with. Food doesn’t worry about feelings for friends. Food either tastes good or it doesn’t.
Chicken Verde is a favorite!
This chicken Verde recipe happens to be one of my favorite recipes. It is a spin-off from this Quinoa Chili Verde recipe and this Chili Verde Pork Burger. This recipe is relatively quick and super simple. Yes, you do have to roast veggies, but there is nothing complicated about that. The blender does the bulk of the work, which makes this recipe even simpler!
This skillet Chicken Verde made with fresh tomatillos and poblano peppers! The vegetables are roasted to bring out their smoky flavor. This Tex-Mex inspired dish is easy enough for any night of the week.
- 1/3 cup garlic cloves
- 1 tablespoon olive oil
- 2 pounds tomatillos, husks removed
- 2 poblano chile, stemmed and seeded
- 1 medium onion
- 1/2 cup fresh cilantro
- 2 tablespoons fresh oregano
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 cup chicken stock
- 1 pound boneless chicken breast, cubed
- 1 pound boneless chicken thighs, cubed
- Preheat broiler. Combine first 5 ingredients and arrange on a baking sheet. Broil for 10 minutes or until vegetables begins to blacken and bubble. Place vegetables in a food processor or a blender (allowing steam to escape) along with cilantro, oregano, cornstarch, salt, pepper and chicken stock. Blend until smooth.
- While veggies are roasting, heat a large skillet sprayed with cooking spray over medium-high heat. Add chicken (in batches if necessary) and cook until heated through. Pour sauce over chicken, reduce heat and simmer 20 minutes or until heated through.
Chicken breast can be used in place of the chicken thighs.