• Step 1: Preheat your oven to 400°F. Spread the tomatillos on a baking sheet and roast for 15-20 minutes, or until they’re lightly charred and softened.
• Step 2: In a large skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the chicken thighs and sear them for 3-4 minutes per side, until they’re golden brown. Remove the chicken from the pan and set it aside.
• Step 3: In the same pan, sauté the diced onion and jalapeño for 5-7 minutes, or until they’re softened. Add the minced garlic and cook for an additional minute, stirring constantly.
• Step 4: Transfer the roasted tomatillos to a blender or food processor, along with the sautéed onion, jalapeño, and garlic. Blend until the mixture is smooth and well-combined.
• Step 5: Pour the tomatillo sauce back into the pan and add the chicken broth, cumin, oregano, and chili powder. Season with salt and pepper to taste. Bring the mixture to a simmer.
• Step 6: Return the seared chicken thighs to the pan, cover, and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
• Step 7: Serve the chile verde chicken warm, garnished with chopped cilantro or your favorite toppings. Enjoy!