Pollo En Salsa Verde

Pollo en salsa verde is one of the most famous Mexican dishes renowned for its intense tangy, spicy, and flavorful green sauce slathered over juicy tender chicken.

This dish is perfect to make ahead of time and goes well with simple accompaniments like tortillas, rice, and refried beans.

Don’t forget to check out my other Mexican recipes, such as these Tortitas de Papa or this Sopa de Albondigas.

What is Pollo en Salsa Verde?

The term “salsa verde” translates to “green sauce” in Spanish, and as you may already know, pollo means chicken.

Pollo en salsa verde is a world-famous Mexican dish that consists of chicken cooked in a green sauce. The delicious sauce is made from tomatillos, a variety of green chilies (usually serrano, jalapeno, and poblano), garlic, cilantro, and various other ingredients.

It is often served with rice and tortillas, making it a delicious and satisfying meal with a distinct Mexican flavor profile.

Pollo En Salsa Verde with rice.


Chicken Breast: Boneless, skinless breast fillets or chicken thighs can be used.

All-Purpose Flour: Creates a gorgeous brown crust on the chicken.

Butter: Flavors the chicken and gives it a perfect brown crust.

Chicken Broth: Deglazes the pan and releases the browned bits.

Sour Cream (optional): Balances out the mild spicy flavor of the chilis.

Vegetables: You will need tomatillos, red and green onions, poblano and jalapeno, garlic and cilantro.

Seasonings: I use salt and pepper, olive oil, lime juice, and cumin for this recipe.

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.

Pollo En Salsa Verde

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.

  1. Use fresh ingredients whenever possible. This includes fresh tomatillos, cilantro, and jalapeños.
  2. Next, be sure to roast the tomatillos and jalapeños before blending them together. This will give the sauce a deep, smoky flavor.
  3. 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

What Can 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. 

Pollo En Salsa Verde

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:

  1. After cooking, allow it to cool down to room temperature before storing it in an airtight container.
  2. To keep the dish fresh and safe for consumption, store it in the refrigerator for a maximum of three days.
  3. 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. Fol

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Pollo en Salsa Verde served with white rice and salad.

Pollo en Salsa Verde

Made with a homemadesalsa verde, this Pollo en salsa Verde is extremely delicious. The  chickenbreast is seared until golden brown and simmered in the acidic delicious salsaverde sauce until it is tender and delicious.
5 from 27 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Latin American
Servings 4
Calories 371 kcal


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!


Calories: 371kcalCarbohydrates: 29gProtein: 5gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 65mgSodium: 1112mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 856IUVitamin C: 4mgCalcium: 81mgIron: 2mg
Tried this recipe?Let me know how it was!

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