Mexican · Dinner
Skillet Chicken in Green Sauce (Dairy-Free)
Chicken thighs simmer in a bright tomatillo and poblano sauce blended with cilantro, garlic, and onion, finished with a coconut-based cream substitute instead of dairy. Cooked in one skillet until the sauce thickens, the dish is served with warm corn tortillas and fresh cilantro.
$5
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
483Calories
43.2gProtein
24.4gFat
27.9gCarbs
6.1gSugar
5.7gFiber
1392mgSodium
252mgChol
8.9gSat Fat
920mgPotassium
105mgCalcium
3.3mgIron
0.6mcgVitamin B12
45mgVitamin C
gluten-free
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Husk and rinse tomatillos, stem and roughly chop the poblano, garlic, and onion. Season chicken thigh with salt and black pepper.
2
Blitz
Combine tomatillo, poblano, garlic, onion, and cilantro in a blender with stock; blend 30 seconds until smooth.
3
Sear
Heat avocado oil in a skillet over medium-high heat and sear chicken 3 to 4 minutes per side until skin is golden brown.
4
Simmer
Pour blended sauce over chicken, bring to a bubble over medium heat, then lower to medium-low and simmer uncovered 18 to 20 minutes until internal temperature reaches 165°F and sauce thickens.
5
Finish
Stir in coconut cream and simmer 1 to 2 minutes over low heat until sauce turns lighter jade green.
6
Plate
Spoon chicken and sauce onto a plate, scatter with cilantro, and serve with warm corn tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz446g, bone-in chicken thigh
- 11 oz311g tomatillo
- 22 small poblano
- 4 cloves4 cloves garlic
- 11 onion
- 1/2 cup20g cilantro
- 4 tbsp60ml coconut cream
- 1 cup240ml chicken stock
- 2 tbsp28g avocado oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 44 corn tortillas for serving
