Braised Chicken Verde with Roasted Poblano Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered in a bright and tangy tomatillo and roasted poblano pepper sauce, perfect for celebrating Cinco de Mayo with authentic Mexican flavors. This Mexican-inspired Cinco de Mayo recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, tomatillos, husked and rinsed, poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 Mexican cuisine 380 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
8 medium tomatillos, husked and rinsed
3 large poblano peppers
1 medium white onion, quartered
4 garlic cloves, peeled
1/2 cup fresh cilantro leaves
1 small jalapeño pepper, seeded
1 cup chicken broth
2 tbsp vegetable oil
1 1/2 tsp salt
1 tsp black pepper
2 tbsp lime juice

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Instructions

Step 1: Preheat your oven broiler to high. Place 3 large poblano peppers on a baking sheet and broil for 8-10 minutes, turning every 2-3 minutes until the skins are blackened and blistered all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
Step 2: Meanwhile, heat 2 tablespoons vegetable oil in a large heavy-bottomed skillet over medium-high heat. Season 6 chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon black pepper, then sear skin-side down for 5-6 minutes until golden and crispy. Flip and cook another 3 minutes. Remove chicken and set aside.
Step 3: Peel skins off the poblano peppers, discard seeds, and roughly chop. In a blender, combine 8 medium tomatillos, peeled and quartered 1 medium white onion, 4 garlic cloves, 1 small seeded jalapeño, 1/2 cup fresh cilantro leaves, chopped poblano peppers, and 1 cup chicken broth. Blend until smooth.
Step 4: Pour the blended sauce into the skillet and bring to a simmer over medium heat. Add the chicken thighs back into the skillet, skin side up, and cover with a lid. Reduce heat to low and braise for 25 minutes, until chicken is cooked through and sauce thickens slightly.
Step 5: Remove from heat and stir in 2 tablespoons fresh lime juice. Serve the chicken verde hot with warm corn tortillas or rice.