Chicken in Salsa Verde
Chicken in Salsa Verde delivers the vibrant and iconic flavors of Mexican cuisine right to your table. This dish features tender chicken simmered in a zesty poblano and tomatillo salsa. Enhanced with a blend of spices and fresh cilantro.
This easy chicken recipe is perfect for any weekday meal or special occasion. It pairs wonderfully with other Mexican dishes like Mexican White Rice, Refried Beans, Corn Tortillas, and Queso Fresco.
What Makes It Authentic?
First, the authenticity of Chicken in Salsa Verde lies in its use of traditional Mexican ingredients and cooking techniques.
Roasting key components like tomatillos, green chilies, and garlic—whether on a comal (Mexican griddle) or in the oven—brings out rich, deep flavors that are essential to the dish.
Second, the recipe is infused with classic Mexican spices and paired with traditional sides. These elements together ensure that the dish remains true to its Mexican roots.
An Easy Recipe
This chicken recipe is a go-to favorite due to its versatility and simplicity. It requires minimal preparation and features easy-to-find ingredients, making it ideal for busy weeknights.
Plus, it minimizes dishwashing and involves straightforward steps.
Ingredients
- Salsa Verde: This vibrant salsa combines the tanginess of tomatillos, the grassy notes of green chiles, the sweetness of onion, and the depth of garlic. Enhanced with spices like oregano and cumin.
- Chicken Broth: I prefer using chicken broth instead of chicken bouillon due to its higher ingredient quality. Opting for low-sodium broth allows me to adjust the seasoning to my taste.
- Chicken Thighs: This cut of chicken is ideal for this dish due to its higher fat content, which helps it stay tender even when cooked at higher temperatures. Chicken thighs are flavorful, versatile, and perfect for this dish.
- Veggies: Potatoes and a mix of vegetables make this dish hearty.
- Herbs: Bay leaves and epazote enhance the dish with aromatic, herby flavors, adding depth and complexity to the overall taste.
How to Make Chicken in Salsa Verde
Salsa Verde
Preheat the oven to high broil.
On a parchment-lined sheet pan, arrange the peppers (skin side up), tomatillos, onion, and garlic in a single layer. Drizzle or spray with oil and broil on the third rack from the top for 10-15 minutes, until charred and blistered.
Let the ingredients cool slightly, then peel the skin from the poblanos and garlic. Transfer all the roasted ingredients to a blender, add the spices, cilantro, and 1 cup of broth, and blend until smooth. Set aside.
Chicken
Season the chicken with salt and pepper. Heat 2 TBSP of oil in a large pan over medium heat and brown the chicken on both sides.
Complete the Dish
Add the potatoes, veggies, salsa, and 1/2 cup of broth to the blender to capture any remaining sauce, then pour it into the pan. Add the bay leaves and epazote.
Bring to a gentle simmer and keep on medium-low heat, cover, and cook for about 20 minutes or until the chicken is fully cooked and the potatoes are tender but not mushy.
Add salt to taste, garnish with cilantro and a drizzle of lime juice, and serve with Mexican white rice, refried beans, queso fresco, and corn tortillas.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Chicken in Salsa Verde.
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Variations
- Chicken Cuts: While I prefer chicken thighs for their flavor and tenderness, you can also use chicken legs. You have the option to use bone-in, skin-on, or skinless and boneless chicken.
- Epazote: This herb is commonly used in Mexican cooking but if you can’t find it, feel free to omit it from the recipe.
- Oil: I prefer avocado oil for its high smoke point of 500°F, neutral flavor, and fat profile, which is often regarded as a heart-healthy option.
- Veggies: Feel free to experiment with your favorite vegetables, such as carrots, peas, corn, squash, chayote, or even nopales.
- Serrano: Use jalapeños as a substitute for serranos if you prefer a milder level of spiciness.
Tips
- Let the chicken sit at room temperature for about 15-20 minutes before cooking. This helps ensure more even cooking.
- Cover the potatoes with water to prevent them from browning. Just before using them, drain the water and use only the potatoes.
- Remove the seeds from the peppers to reduce their heat level, or leave them in to increase the spiciness.
- Prepare the salsa a day in advance and store it in an airtight container in the refrigerator. This allows the flavors to meld and makes it easy to use when you’re ready to cook your Chicken in Salsa Verde.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
FAQs : Your Questions Answered
Can I make Chicken in Salsa Verde in advance?
Yes! This dish often tastes even better the next day as the flavors meld together. You can also prepare the salsa ahead of time, store it in an airtight container in the fridge, and use it to cook a fresh batch the next day.
Is Chicken in Salsa Verde spicy?
If you remove the seeds from the peppers, this dish should be mild in heat. Poblanos are generally mild, while serranos are spicier. For an even milder heat level, opt for using jalapeños instead of serranos.
What is epazote, and is it necessary?
This herb is used in Mexican cooking for its unique earthy flavor. If you don’t have access to it, you can simply omit it.
Can I use store-bought salsa verde?
Yes, you can use store-bought salsa verde for quicker preparation. However, keep in mind that the ingredients may differ and it might not replicate the fresh flavors of the homemade salsa used in this recipe.
Chicken in Salsa Verde
Ingredients
Salsa Verde
- 1 lb whole tomatillos, clean
- 3 poblano peppers, halved, deseeded, stemmed
- 1 serrano, stemmed, halved
- 1/2 white onion, roughly cut
- 5 garlic cloves, unpeeled
Spices
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 2 whole cloves
- 1/2 bunch fresh cilantro
- 1 1/2 cups chicken broth, low sodium
Chicken
- 6 pieces chicken thighs
- To liking kosher salt
- To liking ground black pepper
Complete the Dish
- 1 large russet potatoes, medium diced
- 1 cup mixed veggies, frozen
- 2 bay leaves
- 2 sprigs epazote
- To taste kosher salt
- Oil for cooking
Finish With
- Lime juice
- Cilantro, chopped
Instructions
Salsa Verde
- Preheat the oven to high broil.
- On a parchment-lined sheet pan, arrange the peppers (skin side up), tomatillos, onion, and garlic in a single layer. Drizzle or spray with oil and broil on the third rack from the top for 10-15 minutes, until charred and blistered.
- Let the ingredients cool slightly, then peel the skin from the poblanos and garlic. Transfer all the roasted ingredients to a blender, add the spices, cilantro, and 1 cup of broth, and blend until smooth. Set aside.
Chicken
- Season the chicken with salt and pepper. Heat 2 TBSP of oil in a large pan over medium heat and brown the chicken on both sides.
Complete the Dish
- Add the potatoes, veggies, salsa, and 1/2 cup of broth to the blender to capture any remaining sauce, then pour it into the pan. Add the bay leaves and epazote.
- Bring to a gentle simmer and keep on medium-low heat, cover, and cook for about 20 minutes or until the chicken is fully cooked and the potatoes are tender but not mushy.
- Add salt to taste, garnish with cilantro and a drizzle of lime juice, and serve with Mexican white rice, refried beans, queso fresco, and corn tortillas.
Nutrition
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