Mexican · Dinner
Skillet Chicken in Green Sauce
Chicken thighs simmered in a skillet with a blended tomatillo, poblano and serrano salsa verde, finished with cilantro and a touch of cream for body. The sauce reduces around the meat until glossy, served hot with lime wedges and warm corn tortillas alongside.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
448Calories
42.1gProtein
22.6gFat
19.8gCarbs
6.9gSugar
4.6gFiber
998mgSodium
222mgChol
7.4gSat Fat
980mgPotassium
95mgCalcium
3.1mgIron
0.5mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper. Roughly chop the tomatillos, poblano, serrano, onion, and garlic for the blender.
2
Char
Place the tomatillos, poblano and serrano cut-side down in a dry skillet over medium-high heat. Char 4 to 5 minutes until blistered and blackened in spots.
3
Blitz
Transfer the charred vegetables to a blender with the onion, garlic and chicken stock. Blitz 30 seconds until smooth and pale green.
4
Sear
Heat the vegetable oil in the same skillet over medium-high heat. Sear the chicken pieces 4 to 5 minutes, turning once, until golden on both sides but not yet cooked through.
5
Simmer
Pour the blended salsa verde over the chicken, reduce heat to medium-low. Simmer uncovered 12 to 15 minutes, stirring occasionally, until the chicken is opaque throughout and sauce coats the back of a spoon.
6
Finish
Stir the heavy cream and cilantro into the skillet over low heat. Simmer 1 minute until the sauce turns lighter and glossy.
7
Plate
Spoon the chicken and sauce onto a plate, scatter with extra cilantro. Serve with the warmed corn tortilla and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 66 tomatillos, husked
- 11 poblano pepper, seeded
- 22 serrano chili
- 4 tbsp4 tbsp white onion
- 4 cloves4 cloves garlic, peeled
- 1/2 cup120ml chicken stock
- 4 tbsp60ml heavy cream
- 2 tbsp30ml vegetable oil
- 4 tbsp4 tbsp cilantro
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 corn tortilla (about 1.1 oz/30g)
- 11 lime
