WG Delicious Recipes

WG Recipe Recs: One Pot Dinners

Gaby Dalkin’s Chicken Chili Verde (@whatsgabycookin)

Link: https://whatsgabycooking.com/chicken-chili-verde/


2 lbs tomatillos — husked and halved
3 poblano peppers — halved
2 anaheim peppers — halved
1 jalapeño pepper — halved
1 yellow inion — thinly sliced
6 garlic cloved
1 bunch cilantro — stems removed
1 lime – juiced
2 tsp ground cumin
Kosher salt and freshly ground black pepper
1 cup chicken stock or bone broth
1.5 lbs chicken thighs — boneless, skinless


  1. Place tomatillos cut side down, poblano peppers, anaheim peppers, jalapeños and unpeeled garlic cloves on a foil-lined large baking sheet. Place in the oven on broil for 10 minutes or until the tomatillos and peppers char.
  2. Transfer the poblano and jalapeno peppers to a glass bowl and seal with plastic wrap to steam (leave the tomatillos and garlic on the baking sheet for now). After steaming for 10 minutes, remove skin and discard.
  3. In a blender, combine the tomatillos and all their juices, peeled garlic cloves, assorted roasted and peeled peppers, cilantro, lime juice, cumin, salt, pepper and chicken stock. Blend the ingredients until they are well combined.
  4. Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
  5. In a large heavy bottom skillet or dutch oven, add 2 tablespoon olive oil and heat over medium high heat. Add the chicken and sear both sides until golden brown. Add the onions and saute for a few minutes before adding the mixture from the blender. Bring the mixture to a boil, reduce heat to medium and cover and simmer for 20-30 minutes until the chicken is cooked through and shreds easily with a fork. Taste and adjust salt and pepper as needed.
  6. Serve in a bowl with tortilla chips on the side and tons cilantro on top

Vegetable Chile by Yaffa Shamy, WG Operations Manager & Part-time Personal Chef

TX Style Tomato and Red Bean Chili made with Zuchinni and Yellow Squash, Carrots and Onions
Serving: 4


1 — 28oz can(s) tomatoes, whole
1 — 14.5 oz can(S) tomatoes, whole
2 — 15 oz can(s) red kidney beans
3 tbsp(s) olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tbsp(s) chili powder
0.5 tsp basil, dried
0.5 tsp oregano, dried
0.5 tsp cumin
1 cup zuchinni, diced
1 cup yellow squash, diced
2 cups carrots, diced
salt & pepper to taste


  1. Drain and chop the tomatoes, reserving juice. Drain one of the cans of the kidney beans.
  2. In a large pot, heat olive oil and sauté onion and garlic over medium heat until onion is soft, but not brown.
  3. Mix together the spices (chili powder, dried basil, dried oregano, ground cumin) and add all at once to the onions.
  4. Cook stirring for 30 seconds and then add zucchini, yellow squash, and carrots until well blended. Cook for 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes, with juice, and drained and undrained kidney beans.
  5. Bring to a boil. Reduce heat and simmer partially covered, for 30 to 45 minutes, until thickened. Remove partial cover for the last 15 minutes if needed to encourage thickening. Season with salt and pepper.
  6. Serve and enjoy!