Pollo Con Salsa Verde Chicken with Green Sauce
Transform your dinner table with the vibrant, zesty flavors of Pollo Con Salsa Verde, a Mexican-inspired chicken recipe smothered in a bold green sauce. Perfectly seared bone-in, skin-on chicken thighs create a crispy, golden crust that locks in flavor, while a homemade salsa verde made from charred tomatillos, jalapeños, onion, garlic, and fresh cilantro adds a tangy, smoky punch. Simmered to tender perfection in low-sodium chicken broth and brightened with a splash of lime juice, this dish is a harmonious balance of heat, acidity, and savoriness. Ready in just 45 minutes, this recipe is ideal for weeknight meals or entertaining guests. Serve it with fluffy rice or warm tortillas, and don’t forget the extra lime wedges for a fresh finishing touch!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 medium Tomatillos (husked and rinsed)
- 2 small Jalapeño peppers (seeded for less heat)
- 1 medium White onion (quartered)
- 4 cloves Garlic cloves
- 1 cup Cilantro leaves
- 1 cup Chicken broth (low sodium)
- 2 tablespoons Lime juice
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, lower the heat to medium and add the tomatillos, jalapeños, onion, and garlic. Sauté for 5-7 minutes until the vegetables soften and the tomatillos are slightly charred.
Transfer the sautéed vegetables to a blender. Add the cilantro, chicken broth, lime juice, and the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Blend until smooth.
Return the chicken to the skillet and pour the green sauce over the top. Bring to a simmer over medium heat.
Cover the skillet and let the chicken cook in the sauce for 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Serve hot with rice, tortillas, or your favorite side dishes. Garnish with additional cilantro and lime wedges if desired.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5727 mg | 249% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.4 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4198 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
