Salsa Verde Chicken transforms ordinary chicken into something extraordinary with its bright, tangy green sauce made from tomatillos, peppers, and fresh herbs. This comforting dish brings together tender chicken that practically falls apart with a vibrant green sauce that’s both zesty and mild enough for the whole family to enjoy. The beauty of this recipe lies in its simplicity – everything cooks together in one pot, creating layers of flavor while keeping cleanup to a minimum.
This Mexican-inspired dish serves 6 people generously and takes about 45 minutes from start to finish. The chicken becomes incredibly tender as it simmers in the homemade salsa verde, absorbing all those wonderful flavors while creating a sauce that’s perfect for spooning over rice, potatoes, or warm tortillas.
What You’ll Need
For this recipe, you’ll need a large pot or Dutch oven that can hold all the chicken comfortably. A blender or food processor will help you create the smooth salsa verde sauce, though you can also make it chunky if you prefer more texture. Having a good cutting board and sharp knife will make preparing the vegetables much easier.
The ingredients are straightforward and available at most grocery stores. Fresh tomatillos are key to authentic flavor, but you can substitute with canned tomatillos if fresh ones aren’t available. The combination creates a dish that tastes like it’s been simmering all day but actually comes together quickly.
Ingredients
- 3 pounds boneless, skinless chicken thighs or breasts
- 2 pounds fresh tomatillos, husked and rinsed
- 2 poblano peppers
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 1 jalapeño pepper (remove seeds for less heat)
- 1/2 cup fresh cilantro leaves
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup chicken broth
- 2 tablespoons lime juice
Preparing the Vegetables
Start by preparing your tomatillos, which are the star of the salsa verde. Remove the papery husks and rinse the tomatillos under warm water to remove any sticky residue. Cut larger tomatillos in half to help them cook evenly. The tomatillos should feel firm but give slightly when gently squeezed.
Next, prepare the peppers by removing the stems and seeds from both the poblanos and jalapeño. If you want more heat, leave some jalapeño seeds in the mix. Cut the poblanos into large pieces that will fit easily in your blender later.
Roasting for Maximum Flavor
Heat your oven to 425 degrees. Place the tomatillos, poblano pieces, onion quarters, and whole garlic cloves on a large baking sheet. Drizzle everything with a tablespoon of the vegetable oil and toss to coat evenly. The oil helps the vegetables caramelize and develop deeper flavors.
Roast the vegetables for 20-25 minutes, until the tomatillos are soft and slightly charred in spots, and the poblanos have some brown edges. The onions should be tender and starting to caramelize. This roasting step adds a smoky depth to your salsa verde that you can’t get any other way.
Creating the Salsa Verde
Once the roasted vegetables have cooled slightly, transfer them to your blender along with the jalapeño, cilantro, salt, cumin, and lime juice. Add about half a cup of the chicken broth to help everything blend smoothly. Blend until you reach your desired consistency – completely smooth for a restaurant-style sauce, or leave it slightly chunky for more texture.
Taste the salsa verde and adjust the seasoning. Add more salt if needed, or more lime juice for extra brightness. The sauce should be tangy and flavorful with a nice balance of heat and freshness.
Preparing the Chicken
While the vegetables roast, season the chicken pieces generously with salt and pepper on both sides. If using chicken thighs, you can leave them whole, but if using breasts, cut them into large chunks so they cook evenly and stay tender.
Heat the remaining tablespoon of oil in your large pot or Dutch oven over medium-high heat. You want the oil hot enough to sear the chicken and create a nice golden color on the outside, which adds flavor to the final dish.
Searing and Simmering
Add the seasoned chicken to the hot oil and cook for 3-4 minutes per side, just until golden brown. You’re not trying to cook the chicken completely at this stage – just creating a flavorful crust that will enhance the overall taste of the dish.
Pour the prepared salsa verde over the seared chicken and add the remaining chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. The chicken will finish cooking in the simmering sauce, becoming incredibly tender and flavorful.
Low and Slow Cooking
Let the chicken simmer in the salsa verde for 25-30 minutes, or until it’s completely cooked through and tender enough to shred easily with a fork. If using chicken thighs, they may take a few minutes longer than breasts. The internal temperature should reach 165 degrees for safe eating.
During the simmering time, the chicken absorbs the flavors of the salsa verde while the sauce reduces slightly and becomes more concentrated. Stir occasionally to prevent sticking and ensure even cooking.
Final Touches
Once the chicken is tender and cooked through, you can choose to leave the pieces whole or shred them right in the pot using two forks. Shredded chicken works beautifully for tacos, burritos, or over rice, while whole pieces are perfect for a more traditional plated dinner.
Taste the sauce one more time and adjust seasoning if needed. Sometimes a final squeeze of fresh lime juice brightens everything up perfectly.
Serving Suggestions
This versatile Salsa Verde Chicken works wonderfully in many ways. Serve it over fluffy white rice or cilantro lime rice to soak up all that delicious sauce. It’s also fantastic with warm corn tortillas for making soft tacos, or over baked potatoes for a hearty meal.
For a complete Mexican-inspired dinner, pair it with black beans, Mexican street corn, or a simple avocado salad. The bright flavors of the salsa verde complement many side dishes perfectly.
Storage and Reheating
Leftover Salsa Verde Chicken keeps well in the refrigerator for up to 4 days and actually tastes even better the next day as the flavors continue to develop. Store it in a covered container and reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce seems too thick.
This dish also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Make-Ahead Tips
You can prepare the salsa verde sauce up to 2 days ahead and store it in the refrigerator. When ready to cook, simply sear the chicken and add the pre-made sauce for an even quicker weeknight dinner. The roasted vegetable base also freezes well, so you can double the recipe and save half for later.
