Embark on a flavorful journey with Chicken in Salsa Verde, a classic Mexican dish that combines tender chicken with the vibrant and tangy notes of salsa verde.
This recipe brings together traditional ingredients to create a mouthwatering meal that’s both comforting and exciting.
Key Takeaways
- Who this dish appeals to: Chicken lovers, those craving a zesty and savory experience, anyone seeking a taste of authentic Mexican cuisine.
- Estimated duration: A delightful cooking experience that takes approximately 45-60 minutes.
- Nutrition facts: A protein-packed dish featuring the freshness of salsa verde.
About this Recipe
Chicken in Salsa Verde is a staple in Mexican kitchens, celebrated for its rich flavors and versatility. This recipe guides you through the steps of creating this comforting dish, ensuring a perfect blend of tender chicken and the bold essence of salsa verde.
Ingredients
Chicken:
- 2 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
- Salt and black pepper to season
- 2 tablespoons vegetable oil
Salsa Verde:
- 1 pound tomatillos, husked and rinsed
- 2-3 jalapeños (adjust for spice preference)
- 1/2 cup white onion, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
Additional Ingredients:
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparing the Chicken:
- Season Chicken:
- Season the chicken pieces with salt and black pepper.
- Sear Chicken:
- In a large, oven-safe skillet, heat vegetable oil over medium-high heat.
- Sear the chicken pieces until golden brown on all sides. Remove and set aside.
Making Salsa Verde:
- Roast Tomatillos and Jalapeños:
- Preheat the broiler. Place tomatillos and jalapeños on a baking sheet.
- Broil until they are charred and softened, turning occasionally.
- Blend Salsa:
- In a blender, combine the roasted tomatillos, jalapeños, chopped white onion, minced garlic, chopped cilantro, lime juice, and salt.
- Blend until smooth.
Cooking Chicken in Salsa Verde:
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Simmer Salsa:
- In the same skillet used to sear the chicken, add the blended salsa verde.
- Simmer for 5-7 minutes to develop flavors.
- Add Chicken and Broth:
- Place the seared chicken pieces back into the skillet.
- Add chicken broth, ground cumin, dried oregano, and a bay leaf.
- Bring the mixture to a simmer.
- Bake:
- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through.
Serving:
- Garnish and Serve:
- Garnish with fresh cilantro and serve the Chicken in Salsa Verde hot.
- Accompany with lime wedges for an extra burst of freshness.
Side Suggestions
- Rice or warm tortillas for serving
- Avocado slices for creaminess
- Sour cream or Mexican crema for a rich touch
Storage Options
Chicken in Salsa Verde can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a bit of water or chicken broth if needed.
Ingredient Substitutes
- Tomatillos: If fresh tomatillos are unavailable, you can use canned tomatillos.
- Jalapeños: Substitute with serrano peppers for additional heat.
Alternatives to this Dish
Experiment with different proteins such as pork or beef for a variation in flavors. Adjust the cooking time accordingly based on the meat choice.
For alternatives, check out: Chicken Enchiladas Verde, Chile Verde or Chicken Tamales with Verde.
Conclusion
Chicken in Salsa Verde captures the essence of Mexican home cooking, blending succulent chicken with the vibrant flavors of salsa verde.
This dish promises a zesty and satisfying experience that will transport your taste buds straight to Mexico. ¡Buen provecho!
