Braised Chicken Verde with Roasted Poblano Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from heat and stir in 2 tablespoons fresh lime juice. Serve the chicken verde hot with warm corn tortillas or rice.

Frequently asked questions

How long does Braised Chicken Verde with Roasted Poblano Peppers take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Chicken Verde with Roasted Poblano Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomatillos, husked and rinsed from drying out.

Can I substitute ingredients in Braised Chicken Verde with Roasted Poblano Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Chicken Verde with Roasted Poblano Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Chicken Verde with Roasted Poblano Peppers?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes