Pollo en Salsa Verde
Chicken simmered in a blended tomatillo and chilli sauce until tender.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Per serving
357 kcal
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Instructions
Step 1: Simmer the tomatillos and jalapeños in water until they turn olive green, then drain.
Step 2: Blend them with the garlic, half the white onion, the fresh coriander and the salt.
Step 3: Brown the chicken thighs in the vegetable oil with the remaining onion.
Step 4: Pour over the sauce with the chicken stock and cumin powder and simmer until the chicken is cooked through.
Ingredients
Quantities update automatically for 4 servings.
- 700 gChicken thighs — boneless
- 500 gTomatillos — husked
- 2 wholeJalapeño
- 1 wholeWhite onion — chopped
- 3 clovesGarlic
- 25 gFresh coriander
- 200 mlChicken stock
- 2 tbspVegetable oil
- 1 ¼ tspSalt
- ½ tspCumin powder
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 357 kcal
- Protein
- 34.6 g
- Carbohydrates
- 5.5 g
- Fat
- 21.8 g
- Saturated fat
- 4.9 g
- Fibre
- 1.1 g
- Sugar
- 2.1 g
- Sodium
- 901 mg
These figures are estimates for general information only and are not medical or dietary advice.