Pollo en Salsa Verde (Chicken Thighs in Tomatillo Sauce)
Why this recipe works
- Layered flavour: Browning the chicken first adds savoury depth before the tomatillo salsa is built in the same pan.
- Bright, balanced sauce: Tomatillos and lime give the salsa its sharpness, while onion, garlic and coriander round it out.
- Tender, saucy chicken: A gentle covered simmer keeps the thighs juicy and lets the salsa thicken around the chicken.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the serrano seeds before simmering, or use jalapeño for a softer chilli flavour.
- For more heat: Use the serrano whole and taste the salsa before serving, adding extra fresh chilli only if needed.
Ingredient notes
- Rinse the tomatillos: Tomatillos often have a sticky coating under the husk; rinsing them well keeps the sauce clean-tasting.
- Use fresh coriander: Fresh coriander gives the salsa its green, herbal finish; dried coriander will not provide the same brightness.
- Serrano heat varies: Taste and adjust with lime and salt at the end, as serrano chillies can range from moderately warm to quite hot.
Common mistakes
- Do not boil the chicken hard: Once the thighs return to the sauce, keep the simmer gentle so the meat stays tender and the sauce does not reduce too aggressively.
- Blend the sauce properly: A smooth salsa verde coats the chicken better; let the tomatillo mixture cool slightly, then blend until even.
- Cool before storing: Cool the chicken and sauce completely before refrigerating or freezing to preserve texture and food safety.
Make-ahead tips
- Make the sauce ahead: The salsa verde can be cooked and blended in advance, then reheated gently before the chicken finishes in it.
- Freeze with the sauce: Freeze the cooked chicken and salsa together so the meat stays protected and reheats evenly.
- Reheat gently: Warm in a saucepan over low to medium heat, adding a little water if the sauce has thickened too much.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken dry and season all over with 1 tsp of the fine sea salt. Peel and roughly chop the white onion, peel the garlic, and trim the serrano peppers. Remove the husks from the tomatillos and rinse well to remove any stickiness.
- Heat the vegetable oil in a saucepan over medium-high heat. Add the chicken thighs skin-side down and cook for 5 to 7 minutes until the skin is golden, then turn and cook 2 minutes more. Transfer the chicken to a plate.
- Pour off all but a thin film of fat from the pan. Add the onion and cook over medium heat for 4 to 5 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Stir in the serrano peppers and tomatillos.
- Add 500 ml water and the remaining 1 tsp fine sea salt, then bring to a simmer. Cook for 10 to 12 minutes until the tomatillos are soft and dull green. Take the pan off the heat and let it cool for 5 minutes.
- Tip the tomatillo mixture into a blender and add the fresh coriander (stalks and all). Blend until smooth, then squeeze in the juice of 1 lime and taste, adding a little more lime juice if you want it sharper. Pour the salsa verde back into the saucepan.
- Nestle the chicken thighs into the sauce, skin-side up, and bring to a gentle simmer over medium-low heat. Cover and cook for 15 minutes, then uncover and cook for 5 minutes more until the chicken is tender and the sauce lightly thickens. The chicken should be cooked through with no pink at the bone.
- Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable and lightly toasted. Cut the remaining lime into wedges. Serve the chicken with plenty of salsa verde, warm tortillas, and lime wedges for squeezing.
Recipe notes
Tips
- For a smoother, brighter sauce, blend while the tomatillo mixture is still warm, but not boiling hot.
- If you prefer less heat, remove the seeds from the serrano pepper before simmering.
- If using a blender with a tight-fitting lid, vent it slightly and cover with a tea towel to avoid pressure build-up when blending warm sauce.
Substitutions
- Replace Chicken thighs with Chicken breast cutlets; simmer gently for 10 to 12 minutes after adding them to the sauce so they stay juicy.
- Replace Serrano pepper with Jalapeno pepper for a milder salsa verde.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Freeze the chicken and sauce together for up to 2 months; defrost overnight in the fridge and reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Medium
- Cuisine: Mexican
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