Pollo en salsa verde – chicken in green sauce Recipe
Pollo en salsa verde is tender pieces of chicken braised in a green, slightly tangy sauce made from green tomatoes and chili. In Mexican homes it is an everyday main course, served with rice or tortillas, a bit like chicken stew is for us. The sauce is fresh, herbaceous and not overwhelmingly spicy, so it is easy to like.
Pollo en salsa verde is home-style comfort food in a Mexican version – tender pieces of chicken in a green sauce made with green tomatoes, chili and cilantro that is both warming and refreshing. The acidity of tomatillos and lime cuts through the richness of the meat, while fresh herbs give the sauce a slightly grassy, herbaceous character, completely different from the red stews we know. It is one of those dishes that tastes even better the next day, because the sauce has time to settle and develop.
Chef's tips
It is worth browning the chicken well before braising – do not skip this step, because this is when the deep flavor of the sauce is built. If after 20–25 minutes the sauce is still too thin, uncover the pot for the last 5 minutes and let it reduce gently over low heat, stirring occasionally. Add chili gradually: start with less, then, if needed, adjust the heat with hot sauce on the plate so you do not overdo the spiciness for more sensitive eaters.
How to serve
Serve the chicken with white rice or on warm tortillas, like tacos – with a bit of chopped onion and fresh cilantro on top, it is perfect for a relaxed Saturday lunch. Light beer or slightly sparkling white wine pairs well, highlighting the tanginess of the sauce. If you are making a larger batch for several workdays, store the rice separately and reheat only as much as you need at a time so the salsa verde keeps its fresh flavor.
Ingredients
- chicken thighs - 700 g
- green tomatoes (tomatillos) - 400 g
- chili pepper - 2 piece
- onion - 1 piece
- garlic - 3 clove
- cilantro - 0.5 bunch
- chicken stock - 300 ml
- vegetable oil - 2 tablespoon
- ground cumin - 0.5 teaspoon
- salt - 1.25 teaspoon
- black pepper - 0.25 teaspoon
- lime - 1 piece
Preparation
- Cut the chicken into bite-sized pieces, trimming off excess fat. Season with 0.5 teaspoon of salt and some pepper.
- Dice the onion and finely chop the garlic. Halve the chili peppers, remove the seeds if you want a milder sauce, and cut into pieces.
- In a blender place the green tomatoes, chili peppers, half of the onion, garlic, cumin, a handful of cilantro and about 100 ml of stock. Blend into a smooth sauce.
- In a large frying pan or wide pot, heat the oil over medium-high heat. Add the chicken pieces and brown for 5–6 minutes until lightly golden on all sides.
- Add the remaining onion and fry for another 2–3 minutes, stirring, until the onion softens.
- Pour in the blended green sauce and the remaining stock, stir and bring to a gentle boil.
- Reduce the heat to medium, cover and simmer for 20–25 minutes, until the chicken is tender and the sauce has slightly thickened. Stir from time to time so nothing sticks.
- Finally season with the remaining salt, lime juice and, if you like, a bit more cumin to taste.
- Sprinkle the dish with chopped cilantro just before serving.
Storage
Store the chicken with sauce in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat gently over low heat, adding a splash of stock or water if the sauce has thickened too much.
