Pollo en Salsa Verde
A traditional Mexican chicken dish simmered in a tangy tomatillo and green chile sauce, perfect for a hearty family meal.
Equipment
- Cutting Board
- Knife
- Blender
- Baking Sheet
- Skillet or Dutch oven
- Mixing Bowl
- Tongs or spatula
Ingredients
Marinade
- 1.5 lbs bone-in, skin-on chicken thighs or drumsticks
- 1 tbsp lime juice freshly squeezed
- 1 tsp salt
- ½ tsp black pepper freshly ground
- ½ tsp ground cumin
Salsa Verde
- 1.5 lbs tomatillos husks removed and rinsed
- 2 serrano peppers adjust to heat preference
- 1 white onion quartered
- 4 cloves garlic unpeeled
- ½ cup fresh cilantro leaves packed
- ¼ cup chicken stock low sodium
- 1 tbsp vegetable oil for browning chicken
Instructions
- Combine chicken, lime juice, salt, pepper, and cumin in a bowl. Toss well to coat and let marinate for 15 minutes.
- Preheat oven to 400°F (200°C). Place tomatillos, serrano peppers, onion, and garlic on a baking sheet. Roast for 15–20 minutes or until lightly charred.
- Peel the roasted garlic and transfer all roasted vegetables to a blender. Add cilantro and chicken stock. Blend until smooth.
- Heat vegetable oil in a skillet or Dutch oven over medium-high heat. Brown the marinated chicken on both sides until golden. Remove and set aside.
- Pour the blended salsa into the skillet. Simmer for 5 minutes, scraping the bottom to deglaze the pan.
- Return chicken to the pan. Cover and simmer for 20–25 minutes, or until chicken is fully cooked and tender.
- Taste and adjust seasoning. Garnish with more cilantro if desired. Serve with rice, beans, or tortillas.
Notes
For a smoky flavor, try roasting the vegetables over an open flame instead of the oven. Use less serrano pepper for a milder sauce.
Nutrition
Calories: 330kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 4gCholesterol: 110mgSodium: 580mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 8IUVitamin C: 25mgCalcium: 40mgIron: 2mg
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