Keto Green Chili Chicken
A cozy, keto-friendly Green Chili Chicken featuring tangy tomatillos, smoky peppers, and tender chicken shredded into a naturally thickened, vibrant sauce.
Equipment
- Dutch oven or 6-quart stock pot
- Immersion Blender
Ingredients
- 2 tablespoons olive oil
- 1 large onion, peeled and chopped
- 6 cloves garlic, peeled and minced
- 4 poblano peppers, seeded and chopped
- 1-2 jalapeno peppers, seeded and chopped
- 1 pound tomatillos
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 2 1/2 pounds boneless chicken (breasts, thighs, or both)
- 4 cups chicken broth
- 1/2 cup chopped cilantro
Garnishes:
- cilantro, avocado, lime
Instructions
Prep the Vegetables
- Peel the papery husks from the tomatillos and wash them thoroughly to remove the sticky residue. Quarter the tomatillos and ensure the onion, garlic, and peppers are chopped and ready.
Build the Base
- Heat olive oil in a large stock pot over medium heat. Add the onion, garlic, poblano peppers, and jalapeños. Cook for 5 to 8 minutes until softened and aromatic.
- Stir in the tomatillos, chicken, cumin, coriander, oregano, salt, and bay leaf. Pour in the chicken broth, ensuring the chicken is submerged in the liquid.
Simmer and Thicken
- Bring the pot to a simmer and cook for 25 to 30 minutes until the chicken is fully cooked through. Remove the chicken to a cutting board and discard the bay leaf.
- Using an immersion blender, pulse the vegetables in the pot to thicken the broth into a rustic sauce, leaving some texture for a hearty mouthfeel.
Shred and Finish
- Shred the cooked chicken into bite-size strands using two forks. Return the chicken to the pot and stir to coat it in the green chili sauce.
- Adjust seasoning with salt and pepper. Stir in fresh cilantro just before serving. Garnish with lime, avocado, and optional crushed pork rinds for a keto-friendly crunch.
Notes
Preparation Tip: Always wash tomatillos after husking to remove the sticky film, which can impart a bitter flavor to the sauce if left on.
Texture Secret: Blending the cooked vegetables directly into the broth creates a natural thickener without the need for high-carb flour or cornstarch.
Storage Advice: This chili is excellent for meal prep as flavors deepen overnight. Store in airtight containers for up to 5 days or freeze for longer storage.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.