Chicken with Tomatillo and Red Chile Sauce: Versatile Mexican Comfort
A tangy, smoky sauce transforms shredded chicken into a crowd-pleasing Mexican staple.
Chicken Braised in Tomatillo and Red Chile Sauce for Tacos, Enchiladas, and Chilaquiles
Mexican cuisine is celebrated for its bright, earthy, and spicy flavors, and this chicken with tomatillo and red chile sauce is a prime example. Slow-cooked chicken is simmered in a tangy sauce made from broiled tomatillos, red chiles, onion, and garlic, yielding a deeply flavored filling that is perfect for tacos, enchiladas, chilaquiles, or simply spooned over rice. This adaptable recipe not only delivers on traditional flavors but also offers practical tips for achieving the best texture and taste, making it suitable for everyday home cooking and festive gatherings alike.
Why This Recipe Works
- Layered Flavor: Roasting or broiling tomatillos and chile peppers enhances their natural sweetness, smokiness, and tang. Combining both gives balance and complexity.
- Juicy Chicken: Braising ensures the chicken remains moist and shreds easily while absorbing the flavors of the sauce.
- Customizable Heat: Adjust the spiciness by varying the types and quantities of chiles and removing seeds as desired.
- Convenience: This dish can be made ahead, refrigerated, or frozen, perfect for meal prepping or serving guests.
Ingredients and Their Roles
| Ingredient | Purpose/Notes |
|---|---|
| Tomatillos | Main sauce base, offers acidity and body |
| Red Chiles (e.g., Anaheim, New Mexico or Guajillo) | Provides heat, color, and smoky depth |
| Onion & Garlic | Savory foundation, rounds out flavor |
| Chicken (bone-in, skin-on preferred) | Protein, flavor develops from braising |
| Chicken Stock or Water | Braising liquid, helps create saucy consistency |
| Lime Juice & Cilantro | Finishing freshness and brightness |
| Salt & Black Pepper | Seasoning |
Step-by-Step Instructions
1. Roast/Broil the Vegetables
- Line a baking sheet with foil. Place husked tomatillos, halved onion, and whole red chiles on the tray.
- Broil until charred and blistered on all sides (about 10 minutes, turning halfway).
- Transfer to a bowl and cover loosely to steam for 5 minutes. Peel off loose chile skins; remove seeds for less heat.
2. Make the Sauce Base
- Place charred tomatillos, onion, peeled chiles, and garlic in a blender or food processor.
- Blend until smooth. Taste and adjust salt as needed.
3. Brown the Chicken
- Heat oil in a large Dutch oven or heavy saucepan over medium-high heat.
- Add seasoned chicken pieces, skin-side down, and sear until browned on both sides (about 8 minutes per side).
- Remove chicken temporarily to a plate.
4. Simmer and Braise
- Return the chicken to the pot. Pour in the tomatillo-red chile sauce and enough stock or water to barely cover.
- Bring to a boil; immediately lower heat and cover. Simmer until chicken is cooked through and tender (about 35–45 minutes).
- Remove the lid. Using tongs, transfer chicken to a plate to cool slightly.
5. Shred the Chicken
- When cool enough to handle, shred the chicken meat into bite-sized shreds, discarding skin and bones if used.
- Return shredded chicken to the sauce. Stir well and simmer uncovered for 10 minutes until thick and glossy.
6. Finish and Balance the Flavors
- Off heat, stir in freshly squeezed lime juice and chopped cilantro.
- Taste and add salt or pepper as needed.
- Serve hot as a filling for tacos, rolled enchiladas, chilaquiles, or alongside rice.
Tips for Success and Variations
- Type of Chicken: Bone-in, skin-on chicken yields a richer sauce. For a leaner dish, boneless skinless thighs can be used with a slightly shorter cook time.
- Adjusting the Heat: Use a combination of mild and hot chiles for a balanced warmth. Removing seeds and ribs from chiles will reduce heat.
- Broiling vs Roasting: Broiling the vegetables yields a charred, smoky flavor, but roasting at high oven temps is a good alternative.
- Make-Ahead: The braised chicken filling keeps well in the fridge for 3–4 days or can be frozen for up to a month.
- Use of Stock: Chicken stock adds depth, but water and a spoonful of “Better than Bouillon” can substitute successfully for convenience.
What others are reading
Serving Suggestions: Tacos, Enchiladas, and More
- Tacos: Pile the saucy chicken into warm corn tortillas. Top with diced onions, fresh cilantro, and extra lime wedges.
- Enchiladas: Roll the chicken inside corn or flour tortillas, arrange in a baking dish, ladle more sauce over, sprinkle with cheese, and bake until bubbly.
- Chilaquiles: Layer lightly fried tortilla chips with the chicken sauce, bake, and top with crema, cheese, and sliced radishes for a hearty brunch.
- Rice Bowls: Spoon chicken and sauce over fluffy rice, garnish with avocado and pickled jalapeños.
Frequently Asked Questions (FAQs)
Can I adjust the spice level?
Absolutely. Choose milder chiles or remove the seeds and ribs from hot chiles to control heat. Adding extra tomatillos will also cut the fire level in the sauce.
What if I can’t find tomatillos?
Substitute with canned tomatillos (rinsed) or use a mix of green tomatoes and lime juice, though the flavor will be less authentic.
Can I prepare this in advance?
Yes. The chicken filling improves in flavor as it sits, making it ideal for meal prep. Reheat gently, adding a splash of water or stock to loosen if needed.
Is this recipe freezer-friendly?
Chicken in tomatillo-red chile sauce freezes well in airtight containers for up to one month. Thaw in the refrigerator overnight before reheating.
Can I use other meats?
Yes. Pork shoulder or beef chuck work exceptionally well with the same sauce, though the braising time may be longer for tougher cuts.
Nutritional Insights
| Per Serving (Approx. 6 oz chicken + sauce) | Value |
|---|---|
| Calories | 315 |
| Protein | 27g |
| Total Fat | 17g |
| Carbohydrates | 13g |
| Dietary Fiber | 4g |
| Sodium | 810mg |
Storage and Leftovers
- Refrigeration: Cool leftovers completely. Store in an airtight container in the fridge for up to 4 days.
- Freezing: Portion cooled chicken and sauce in freezer-safe bags or containers. Freeze up to 1 month.
- Reheating: Simmer gently on the stovetop, stirring occasionally and adding liquid as needed to maintain sauciness.
Pro Tips for Best Flavor and Texture
- Don’t Skip the Browning: Searing the chicken builds nuanced flavors in the finished dish.
- Char Liberally: Allow vegetables and chiles to blacken well under the broiler for maximum depth.
- Finish with Acid & Herbs: Lime juice and cilantro bring brightness and balance to the rich, saucy chicken.
- Rest Before Serving: Let the chicken cool slightly in its sauce and shred only just before serving for optimum juiciness.
Ingredient Substitutions and Variations
- Vegetarian Version: Substitute cooked beans or tofu for chicken. The tomatillo-red chile sauce is robust enough to carry other proteins.
- No Broiler?: Roast vegetables at 450°F on a sheet pan until deeply browned.
- Try Different Chiles: Swap in jalapeños, habaneros, or chipotle for variety—just adjust quantity for heat preference.
- Make It Creamy: Swirl in a spoonful of Mexican crema before serving for extra richness.
More Mexican Comfort Foods to Explore
- Pork Chile Verde: Similar technique using pork shoulder for heartier flavor.
- Classic Chicken Tinga: Shredded chicken in chipotle-tomato sauce. Great for tacos and tostadas.
- Salsa Verde Enchiladas: Cheese or chicken enchiladas smothered in salsa verde.
Frequently Asked Questions (FAQs)
Q: Can I use a slow cooker or pressure cooker?
A: Yes. For slow cooker: Add browned chicken and blended sauce, cook on low 4–6 hours. For pressure cooker: Cook on high pressure for 15 minutes, then shred chicken and simmer sauce uncovered to thicken.
Q: What is the best way to serve leftovers?
A: Stir leftovers into scrambled eggs, fold into quesadillas, or use as a base for a hearty soup.
Q: Why use both tomatillos and chiles?
A: Tomatillos add tang and body, while chiles contribute warmth, depth, and signature Mexican flavor. The balance makes the sauce complex and satisfying.
Q: Are tomatillos safe to eat raw?
A: Yes, tomatillos are often used raw in salsas, but roasting or broiling enhances their flavor and softens the texture for this dish.
Conclusion: Transform Ordinary Chicken into a Festive Mexican Filling
This chicken braised in tomatillo and red chile sauce is a classic example of how simple techniques and a handful of fresh, flavorful ingredients can yield an adaptable, crowd-pleasing dish. The luscious sauce pairs perfectly with shredded chicken, making it ideal for tacos, enchiladas, and breakfast chilaquiles, or enjoyed simply over rice with plenty of fresh lime. With its bold flavors and comforting appeal, this recipe is sure to become a go-to in any home cook’s repertoire.
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