Essentially, Pollo en salsa Verde is chicken cooked in a green sauce or salsa verde. Salsa Verde is a green chili sauce. made from freshly roasted tomatillos, onions, garlic, and chili peppers, then blended until smooth. This Pollo en salsa verde recipe is absolutely delicious and simple to make!
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, if you cannot find tomatillos, you can use green tomatoes.
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 flavor of the sauce.
Salt And Pepper: No dish is complete without salt and pepper to tie the flavors together.
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 actually made from tomatillos, which are related to the tomatoes we all know and love.
Tomatillos have a tart flavor, and they look like a green tomato that’s 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 that’s 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.
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.
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!