Mixiotes de Pollo en Salsa Verde (Steamed Chicken Parcels in Salsa Verde)

• 700 g Tomatillo, husks removed
• 1 medium White onion
• 2 pieces Serrano pepper
• 3 cloves Garlic
• 20 g Fresh coriander
• 1 tsp Dried oregano
• 2 pieces Lime
• 1 tbsp Olive oil
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 900 g Chicken thighs, bone-in, skin removed
• 750 ml Water

1. Rinse the tomatillos well to remove any stickiness. Roughly chop the onion, trim the serrano peppers, and peel the garlic. Pick the coriander leaves and tender stems.
2. Put the tomatillos, onion, serrano peppers and garlic into a large pot and add 250 ml of the water. Bring to a simmer and cook for 10 to 12 minutes, until the tomatillos turn olive-green and soften.
3. Tip the contents of the pot into a blender and add the fresh coriander, dried oregano, olive oil, 1 tsp of the fine sea salt, the black pepper, and the juice of 1 lime. Blend until smooth, then taste and adjust with a little more salt or lime juice if needed.
4. Put the chicken thighs in a mixing bowl and season with the remaining 1 tsp fine sea salt. Pour over about two-thirds of the salsa verde and turn to coat well. Leave to marinate for 30 minutes at room temperature.
5. Set up a steamer in a large pot and add the remaining 500 ml water, keeping the water level below the steamer. Divide the chicken between 4 squares of baking paper, spooning any marinade over the top, then fold into sealed parcels. Arrange the parcels in the steamer basket in a single layer.
6. Cover and steam over a steady simmer for 35 to 40 minutes, until the chicken is very tender and the juices run clear. Carefully lift out the parcels with tongs and rest for 5 minutes before opening. Warm the remaining salsa verde gently in a small pan or in the blender jug set over hot water, then spoon over the chicken and finish with wedges of the remaining lime.

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