Pollo En Salsa Verde is a classic Mexican dish that has gained popularity worldwide for a good reason! This delicious chicken dish is bathed in a tangy and flavorful green sauce made with fresh ingredients like tomatillos, onions, garlic, chili peppers, and cilantro, then blended until smooth.
The outcome is a delectable blend of succulent and tender chicken paired with a vibrant and tangy sauce that will tantalize your taste buds and evoke a feeling of delight.
If you’re searching for a delightful and effortless dish brimming with flavor, then Pollo En Salsa Verde should be on your menu. Also, check out Bistec Con Papas ,or Carne Molida Con Papas.
The Origins of Pollo en Salsa Verde
Pollo en Salsa Verde, also known as chicken in green sauce, is a traditional Mexican dish that has been around for centuries. The Aztecs are believed to have originated this, who used to prepare the dish using turkey instead of chicken. To create a vibrant green sauce, To prepare their cuisine, the Aztecs used a mortar and pestle to grind a variety of herbs and spices, such as cilantro, garlic, and jalapenos. Over time, the dish has undergone various transformations, with different regions in Mexico infusing their distinctive flavors into the recipe.
Although this Pollo en salsa Verde recipe requires a lot of ingredients, it is very easy to make.
Tomatillos: Tomatillos have a dominant tart flavor that really shines through the salsa Verde. Tomatillos are available in most grocery stores in the chili pepper aisle. However, you can use green tomatoes if you cannot find tomatillos.
Red Onion: Red onion adds a sweet flavor to the sauce. However, if you want a stronger onion flavor, you can use white or yellow onion.
Poblano And Jalapeno Pepper: No Pollo en salsa Verde would be complete without spice. If you do not like spice, you can leave one of the peppers out. The combination of poblano and jalapenos adds the perfect amount of spicy flavor to the salsa Verde.
Garlic: Although it’s not common to add garlic to salsa verde, I added garlic because I love it, and it enhanced the sauce’s flavor.
Salt And Pepper: To tie the flavors together, no dish is complete without salt and pepper.
0live Oil: The olive oil helps to give the vegetables a slight char which intensifies the flavor of the salsa Verde.
Lime Juice: Fresh lime juice adds a burst of tart flavor to the chicken.
Cilantro: Cilantro adds a fresh, tangy flavor to the Pollo en salsa Verde.
Chicken Breast: I used boneless, skinless breast fillets. However, you can easily use chicken thighs in this recipe.
All-Purpose Flour: Flour helps create that gorgeous brown crust on the chicken.
Butter: The butter flavors the chicken and gives it a perfect brown crust.
Chicken Broth: Chicken broth deglazes the pan and releases the browned bits from the bottom of the pot.
Cumin: Cumin adds a warm, nutty flavor to the broth.
Sour Cream: Sour cream is optional, but it balances out the mild spicy flavor of the chilis.
Green Onions: Green onions are for garnishing the Pollo en salsa Verde.
How to Make Salsa Verde
Although it looks like green tomatoes, Salsa Verde is made from tomatillos, which are related to the tomatoes we all know and like.
Tomatillos taste tart and look like green tomatoes wrapped with a husk. Even though tomatoes and tomatillos belong to the nightshade family, they are not the same genus.
Salsa verde is one of the easiest sauces that you can make. All you need are tomatillos, onions, jalapeno or poblano peppers, and fresh cilantro. You can broil or roast the tomatillos.
I decided to roast all of the vegetables to intensify their natural flavors. Next, a quick blend in a food processor is all needed, and your salsa verde is complete.
How to make the chicken with salsa verde?
Place the all-purpose flour into a shallow dish and dredge both sides of the chicken in the flour, shaking off any excess flour.
Place the butter into a large, heavy-bottom pot and set it over medium-high heat. When
the butter is melted and bubbling, add the chicken to the pot. Cook the chicken until it is golden-brown on each side, about 5 minutes per side.
Reduce the heat to low and remove the cooked chicken from the pot. Set aside.
Add the chicken broth and lime juice to the pot and bring the mixture to a boil.
Pour the sauce into the pot and add the chicken. Bring the mixture to a simmer and cook until the chicken is cooked through about 15 minutes.
Tips for Making Perfect Pollo en Salsa Verde
To ensure that your Pollo en Salsa Verde turns out perfectly, there are a few tips that you should keep in mind.
- Use fresh ingredients whenever possible. This includes fresh tomatillos, cilantro, and jalapeños.
- Next, be sure to roast the tomatillos and jalapeños before blending them together. This will give the sauce a deep, smoky flavor.
- And lastly, cook the chicken until it is fully cooked and tender on both sides, Be mindful of the cooking time to avoid overcooking the chicken, as this can turn the meat tough and dry.
Also, consider serving the Pollo en Salsa Verde with some warm tortillas, rice, and beans on the side.
Pollo en Salsa Verde is a versatile dish that can be customized to your liking. Customize the dish to your taste buds by adding extra jalapeños to the sauce if you prefer a spicier flavor profile. To reduce the spiciness of the dish, you can remove the seeds from the jalapeños before roasting them..
Enhance the sauce’s flavor by incorporating additional ingredients like garlic or onion. Additionally, you can use any cut of chicken that you prefer, such as chicken thighs or drumsticks, or you can combine both.
For a healthier version, consider using skinless chicken breasts and serving the dish with a side of roasted vegetables. If you prefer a vegetarian option, you can replace the chicken in the dish with tofu or mushrooms. Additionally, you can make the sauce ahead of time and freeze it for later use.
What Do You Use Salsa Verde For?
Salsa verde is a versatile sauce. You can use it on tacos, quesadillas, tostadas, or as a dip for tortilla chips. Basically, any tortilla-based meal will be delicious with salsa Verde. You can also drizzle salsa verde on chicken, chorizo, refried beans, and even eggs.
How to Store and Reheat Pollo en Salsa Verde
When it comes to storing and reheating pollo en salsa verde, it is essential to do it properly to preserve the flavor and texture of the dish. Here are the steps:
- After cooking, allow it to cool down to room temperature before storing it in an airtight container.
- To keep the dish fresh and safe for consumption, store it in the refrigerator for a maximum of three days.
- When it’s time to reheat, place the desired amount of chicken and sauce in a saucepan over medium heat. Cover it with a lid and occasionally stir until the chicken is heated thoroughly.
Although cooking time may differ based on the chicken quantity, it takes 5 to 10 minutes to cook on average. Avoid overheating the chicken, as it may turn the chicken dry and rubbery. Following these easy steps, you can savor the delicious taste of pollo en salsa verde whenever desired.
What’s The Difference Between Green Salsa And Salsa Verde
Salsa Verde is not one sauce. It actually refers to a category of green sauces that can be served, cooked, uncooked, cold, or at room temperature.
Nearly every Latin country has its own version of green sauce, such as Chimichurri from Argentina or Pesto from Italy. However, they all share a few common ingredients like tomatillos, green chiles, cilantro, and onion.
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Pollo en Salsa Verde
For the Salsa Verde
- ½ lbs tomatillos, husked, rinsed, quartered
- 1 red onion, quartered
- 1 poblano pepper, seeded, roughly chopped
- 1 jalapeno pepper, seeded, roughly chopped
- 3 cloves garlic
- ½ tsp salt
- 1 Tbsp olive oil
- 2 limes (juice)
- ½ cup cilantro
For the Chicken
- 4 chicken breast fillets, boneless, skinless
- 1 tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- 4 Tbsp unsalted butter
- 1 cup chicken broth
- 3 garlic cloves, minced
- 3 Tbsp cilantro, freshly minced
- 1 tsp ground cumin
- 1 lime (juice)
- 1 cup sour cream
- 3 green onions, green parts only, chopped
- To make the salsa Verde, arrange the tomatillos, red onion, poblano, jalapeno, and garlic onto a baking sheet. Add salt and olive oil and toss to combine.
- Roast the tomatillo mixture for 15-20 minutes until the vegetables have softened.
- Carefully place the roasted vegetables into a food processor. Add the lime juice and cilantro, and blend until pureed.
- To make the chicken, season them generously with salt and pepper.
- Place the all-purpose flour into a shallow dish and dredge both sides of the chicken in the flour, shaking off any excess flour.
- Place the butter into a large, heavy-bottom pot and set it over medium-high heat.
- Once the butter melts, add the chicken and cook it for 3-4 minutes. Turn the chicken over and cook it for an additional 3-4 minutes until golden brown.
- Place the chicken breast onto a plate and set it aside.
- Add chicken broth to the pot and run your spoon along the bottom of the pot to release any browned bits.
- Add the salsa Verde, garlic, cilantro, and cumin to the chicken broth and let it come to a boil.
- Decrease the flame to medium-low and return the chicken breast to the skillet. Add the lime juice. Spoon the salsa Verde sauce over the chicken to coat it in the sauce.
- Cook the Pollo en salsa Verde for 15 minutes until the chicken has a temperature of 165°F.
- To serve, place the chicken breasts onto a serving platter and add the salsa verde sauce. Add the sour cream and green onions.
- Serve and enjoy!
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