You are here: Home » Recipes » Chicken Chili Verde Chicken Chili Verde Yield servings PrintEmail Ingredients 4 large pablano peppers1 1/2 pounds boneless, skinless chicken breasts2 tablespoons extra virgin olive oil1 -- jalapeno pepper (seeded and chopped)1 -- med. chopped onion3 cloves garlic, grated20 -- tomatillos, peeled and coarsely chopped2 -- limes, one zested2 1/2 cups chicken stock1 1/2 teaspoons cumin1/4 cup chopped cilantro Instructions Heat broiler and a grill pan to high drizzle grill pan with olive oil and when hot place chicken on it. season with salt and pepper and cook through. Chop into bite sized pieces. while cooking the chicken,place pablano peppers under broiler and char on all sides. (about 15 min.) remove from broiler and place in a bowl and cover with plastic wrap for 5 minutes. Peel, seed and chop peppers. heat a dutch over or soup pot over med-high heat and add onion, jalapeno and garlic. let cook while you put the tomatillos in a food processor or blender and just pulse till its the consistency of chunky salsa. then add them to the onion, jalapeno and garlic and cook for 5 min. Add chicken stock to pot and stir in chicken and cumin. simmer for 5 min. and add pablano peppers and 3 tbls. chopped cilantro. turn heat off. Add juice of 2 limes and serve topped with cilantro and lime zest.