This Salsa Verde Chicken transforms humble ingredients into a vibrant, flavor-packed meal with minimal fuss. Juicy chicken simmers in a tangy, herbaceous tomatillo salsa until fall-apart tender. It’s a versatile weeknight hero that delivers big, bright flavors.
Love Salsa Verde Chicken? So do we! If you're into Chicken Recipes or curious about Crockpot Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Salsa Verde Chicken
- Incredibly versatile: Serve over rice, in tacos, or as enchilada filling.
- Bright, complex flavor: Tangy tomatillos, fresh cilantro, and lime create a balanced, uplifting dish.
- One-pot wonder: Everything cooks in a single pot for maximum flavor and minimal cleanup.
- Fantastic leftovers: Flavors deepen overnight and reheat beautifully for easy meals.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 1 kg fresh tomatillos, husks removed and rinsed
- 2 large white onions, roughly chopped
- 4-5 garlic cloves, peeled
- 2 jalapeños, stems removed (seeds in for more heat)
- 1 large bunch fresh cilantro, stems and all
- Juice of 2 limes
- 2 tsp ground cumin
- 1 tsp dried oregano (preferably Mexican)
- 2 tbsp neutral oil (like avocado or vegetable)
- 240 ml chicken broth
- Kosher salt and freshly ground black pepper, to taste
Tools: A large Dutch oven or heavy-bottomed pot with a lid, a blender or food processor, and a pair of tongs.
Notes: Don’t be intimidated by tomatillos—they soften into a wonderfully tart base when cooked. Bone-in, skin-on chicken thighs stay juicy and add depth to the sauce.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip rinsing the tomatillos. They have a slightly sticky film under the husk that you’ll want to wash off. Just give them a good scrub under cool water—it makes a difference in the final flavor.
- Why use bone-in, skin-on chicken? The skin gets beautifully crispy when you sear it, and the bones release gelatin as they cook, which makes the sauce incredibly rich and silky. You can shred the meat off the bone before serving.
- To roast or to boil the salsa ingredients? Roasting the tomatillos, onions, and peppers will give you a deeper, smokier salsa flavor. Boiling them results in a brighter, more tart salsa. Both are fantastic—it just depends on the flavor profile you’re after.
- Don’t be shy with the salt. Tomatillos are quite tart, and they need a good amount of salt to balance their acidity. Season your salsa verde well before adding the chicken, and taste again at the end.
How to Make Salsa Verde Chicken
Step 1: First, let’s get our salsa verde going. If you’re roasting, preheat your oven to 220°C (425°F). Place the husked and rinsed tomatillos, chopped onion, garlic cloves, and jalapeños on a baking sheet. Drizzle with a tablespoon of oil and roast for 15-20 minutes, until the tomatillos are soft and slightly blistered. If you’re boiling, simply add those same ingredients to a pot, cover with water, and simmer for about 10 minutes until tender. Either way, you’re building a fantastic flavor base.
Step 2: Carefully transfer the cooked vegetables (roasted or boiled) to a blender. Add the entire bunch of cilantro (yes, the stems have tons of flavor!), lime juice, cumin, oregano, and a generous teaspoon of salt. Blend until you have a smooth, vibrant green sauce. You might need to do this in batches depending on your blender size. Give it a taste—it should be tangy, herby, and well-seasoned. Adjust with more salt or lime if needed.
Step 3: Now, pat your chicken thighs completely dry with paper towels. This is crucial for getting a good sear. Season them liberally on both sides with salt and pepper. Heat the remaining tablespoon of oil in your Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs in, skin-side down. You’ll hear a satisfying sizzle. Don’t crowd the pan—work in batches if needed. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove the chicken to a plate.
Step 4: Pour off all but about a tablespoon of the rendered chicken fat from the pot. Reduce the heat to medium and carefully pour your fresh salsa verde into the pot. It will sizzle and sputter a bit—that’s good! Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. This is pure flavor, so don’t let it go to waste.
Step 5: Pour in the chicken broth and stir to combine. Let the sauce come to a gentle simmer. Now, nestle the seared chicken thighs back into the pot, skin-side up, submerging them about halfway in the sauce. The crispy skin should stay above the liquid so it doesn’t get soggy.
Step 6: Cover the pot, reduce the heat to low, and let it simmer gently for 35-45 minutes. The chicken is done when it’s incredibly tender and pulls away from the bone easily with a fork. You’ll notice the sauce has thickened slightly and turned a deeper shade of green. If the sauce seems a bit thin, you can remove the chicken and let the sauce simmer uncovered for another 5-10 minutes to reduce further.
Step 7: To serve, you can either present the chicken thighs whole in a bowl with plenty of sauce, or you can remove the bones and shred the meat right in the pot, mixing it with the salsa verde. Both ways are delicious. Give it one final taste and adjust the seasoning if necessary. A final squeeze of fresh lime juice over the top right before serving really makes the flavors pop.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months in a sealed container or bag.
- Reviving: Reheat gently on the stovetop; add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, citrusy notes in the rice are a perfect counterpoint to the rich, tangy chicken. It soaks up the salsa verde beautifully.
- Warm Corn Tortillas — Essential for making little tacos or just for scooping up every last bit of sauce from your plate. Their slight corn sweetness is a wonderful base.
- Charred Corn and Black Bean Salad — Adds a smoky, hearty element and a different texture that complements the soft, saucy chicken wonderfully.
Drinks
- A Crisp Mexican Lager — The light, clean bubbles and mild bitterness of a lager cut through the richness of the dish and cleanse the palate between bites.
- Classic Margarita — The bright acidity and citrus from the lime in the cocktail mirrors the flavors in the salsa verde, creating a harmonious pairing.
- Sparkling Water with Lime — A non-alcoholic option that provides a refreshing, effervescent contrast to the savory, tangy notes of the meal.
Something Sweet
- Mango Sorbet — The intense, tropical sweetness and cold, smooth texture are a fantastic, refreshing finish that contrasts with the warm, savory main course.
- Churros with Chocolate Sauce — For a truly indulgent end, the cinnamon-sugar and crispy dough dipped in rich chocolate is a classic and crowd-pleasing choice.
- Flan — The creamy, cool caramel custard is silky and rich, providing a smooth and decadent contrast to the zesty flavors of the chicken.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before searing. Moisture is the enemy of a good sear. If the chicken is wet, it will steam instead of developing that beautiful, crispy, golden-brown skin that adds so much texture and flavor.
- Mistake: Blending the salsa while it’s piping hot. If you fill your blender with hot ingredients and seal the lid, the steam can build up pressure and cause the lid to blow off, creating a dangerous and messy situation. Let it cool for a few minutes or remove the center cap from the lid and cover with a towel.
- Mistake: Overcooking the chicken after it’s tender. While the chicken needs time to become fall-apart tender, simmering it for too long beyond that point can make the meat dry and stringy, even in all that sauce. Check for doneness at the 35-minute mark.
- Mistake: Underseasoning the salsa verde. Tomatillos are very tart, and that acidity needs to be balanced with enough salt. Taste your salsa after blending and don’t be afraid to be generous—it will season the whole dish.
Expert Tips
- Tip: Sear your chicken in batches. Crowding the pan drops the temperature and causes the chicken to steam and release its liquid instead of searing. Taking the time to do it in batches ensures every piece gets that perfect, crispy, golden skin.
- Tip: Use an immersion blender for the salsa. If you boiled your veggies, you can actually add them directly to the pot with the cilantro and spices and blend everything right there with an immersion blender. It saves on washing another appliance and is much safer with hot liquids.
- Tip: Let it rest before serving. Once the chicken is cooked, turn off the heat and let the pot sit, covered, for about 10 minutes before serving. This allows the chicken to reabsorb some of the juices, making it even more succulent.
- Tip: Double the salsa verde. The sauce is so good you’ll want extra. Make a double batch and freeze half for a future quick meal. It’s perfect for poaching fish, as a enchilada sauce, or just for dipping chips.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time significantly. Boneless, skinless chicken breasts will cook much faster and are prone to drying out. If you use them, sear them quickly and then simmer in the sauce for only 15-20 minutes, just until cooked through. I’d still highly recommend thighs for their superior flavor and juiciness in a braised dish like this.
My salsa verde came out too watery. How can I fix it?
This can happen if the tomatillos are very juicy or if you used the boiling method. The easiest fix is to simply simmer the sauce (with or without the chicken) uncovered for an extra 10-15 minutes to reduce and thicken it. You can also stir in a slurry of one tablespoon of cornstarch mixed with two tablespoons of cold water towards the end of cooking and simmer for a minute until thickened.
How long will leftovers keep in the fridge?
Stored in an airtight container, your Salsa Verde Chicken will keep beautifully for 3-4 days in the refrigerator. In fact, the flavors often taste even better the next day as they’ve had more time to meld. Reheat gently on the stovetop over low heat or in the microwave.
Can I make this dish spicier?
Absolutely! The heat level is completely customizable. For a milder dish, remove the seeds and membranes from the jalapeños before blending. For more heat, leave the seeds in, add an extra jalapeño, or even incorporate a spicier chili like a serrano or habanero (use caution with those!). You can also stir in some chopped fresh chilies at the end for a fresh, bright heat.
Is it possible to make this in a slow cooker?
Yes, it adapts very well to a slow cooker. Simply sear the chicken on the stovetop as directed, then transfer it to the slow cooker. Pour the blended salsa verde and chicken broth over the top. Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender. For a thicker sauce, you may want to transfer the liquid to a pot and reduce it on the stovetop after cooking.
Salsa Verde Chicken
Make this easy Salsa Verde Chicken recipe for a tangy, one-pot meal. Perfect for tacos, rice bowls, or enchiladas. Get the simple, step-by-step guide now!
Ingredients
For the Salsa Verde Chicken
-
1.5 kg bone-in, skin-on chicken thighs
-
1 kg fresh tomatillos (husks removed and rinsed)
-
2 large white onions (roughly chopped)
-
4-5 garlic cloves (peeled)
-
2 jalapeños (stems removed (seeds in for more heat))
-
1 large bunch fresh cilantro (stems and all)
-
Juice of 2 limes
-
2 tsp ground cumin
-
1 tsp dried oregano (preferably Mexican)
-
2 tbsp neutral oil (like avocado or vegetable)
-
240 ml chicken broth
-
Kosher salt and freshly ground black pepper (to taste)
Instructions
-
First, let’s get our salsa verde going. If you’re roasting, preheat your oven to 220°C (425°F). Place the husked and rinsed tomatillos, chopped onion, garlic cloves, and jalapeños on a baking sheet. Drizzle with a tablespoon of oil and roast for 15-20 minutes, until the tomatillos are soft and slightly blistered. If you’re boiling, simply add those same ingredients to a pot, cover with water, and simmer for about 10 minutes until tender. Either way, you’re building a fantastic flavor base.01
-
Carefully transfer the cooked vegetables (roasted or boiled) to a blender. Add the entire bunch of cilantro (yes, the stems have tons of flavor!), lime juice, cumin, oregano, and a generous teaspoon of salt. Blend until you have a smooth, vibrant green sauce. You might need to do this in batches depending on your blender size. Give it a taste—it should be tangy, herby, and well-seasoned. Adjust with more salt or lime if needed.02
-
Now, pat your chicken thighs completely dry with paper towels. This is crucial for getting a good sear. Season them liberally on both sides with salt and pepper. Heat the remaining tablespoon of oil in your Dutch oven over medium-high heat. Once the oil is shimmering, place the chicken thighs in, skin-side down. You’ll hear a satisfying sizzle. Don’t crowd the pan—work in batches if needed. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. Remove the chicken to a plate.03
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Pour off all but about a tablespoon of the rendered chicken fat from the pot. Reduce the heat to medium and carefully pour your fresh salsa verde into the pot. It will sizzle and sputter a bit—that’s good! Use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. This is pure flavor, so don’t let it go to waste.04
-
Pour in the chicken broth and stir to combine. Let the sauce come to a gentle simmer. Now, nestle the seared chicken thighs back into the pot, skin-side up, submerging them about halfway in the sauce. The crispy skin should stay above the liquid so it doesn’t get soggy.05
-
Cover the pot, reduce the heat to low, and let it simmer gently for 35-45 minutes. The chicken is done when it’s incredibly tender and pulls away from the bone easily with a fork. You’ll notice the sauce has thickened slightly and turned a deeper shade of green. If the sauce seems a bit thin, you can remove the chicken and let the sauce simmer uncovered for another 5-10 minutes to reduce further.06
-
To serve, you can either present the chicken thighs whole in a bowl with plenty of sauce, or you can remove the bones and shred the meat right in the pot, mixing it with the salsa verde. Both ways are delicious. Give it one final taste and adjust the seasoning if necessary. A final squeeze of fresh lime juice over the top right before serving really makes the flavors pop.07
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