Chicken en Salsa Verde

Green tomatillos not only can be used to prepare salsas, It can also be use for many recipes. This particular recipe is very simple and taste great!

The main ingredient to make the sauce is the green tomatillos. There are several variations to make the salsa verde:

* Roasted salsa verde: where all or some of the ingredients are roasted on flame, grill, cast iron.

link: https://www.lettyshomecooking.com/post/roasted-salsa-verde-salsa-verde-asada

* Raw green salsa: all the ingredients goes fresh into the blender.

*Boiled salsa verde: the green tomatillos and peppers are boiled, the rest such cilantro, garlic and onions are fresh.

For this recipe I used the boiled ingredients. Make sure to pick the fresh tomatillos with loose husks for easy peeling and ready to used.

To make the green sauce

Before boiling the ingredients, make sure to remove the husk all around the tomatillos and rinse them thoroughly and peppers as well.

- In a big saucepan, over medium high heat bring the water to a boil

- Add as many tomatillos (6-10) and serrano peppers ( how many? depends how hot you want the sauce) medium heat I will suggest 3-5

- Simmer the ingredients for 15-20 minutes.

Green sauce ingredients:

6-10 tomatillos

3-5 serrano peppers

1/2 chopped onion

3 garlic cloves

1 teas poon salt

Blend the ingredients:

- After finish boiling the tomatillos, drain the water, reserving 1/2 cup of the liquid to use when blending.

- In the blender, add all the boiled ingredients, add garlic, cilantro, onion, salt and the boiled water. Puree everything together.

PREPARE THE CHICKEN

The Ingredients to rub the chicken thighs

4-5 skin-on-bone-in chicken thighs pieces

1 table spoon smoke paprika

1tea spoon onion powder

1 tea spoon salt

1 tea spoon black pepper

1 tea spoon achiote powder

1/2 yellow onion sliced thin layers

1- In small bow mix all the ingredients to create the chicken rub.

2- Season both sides of the thighs with the rub.

3- Heat the oil in a large skillet or cast iron over medium-high heat.

4- Add the chicken thighs skin down first until brown and turn them to cook the other side for about 10 minutes each side.

5- Remove the chicken and drain the oil from skillet.

6- Place back the skillet to continue cooking, add the onions to cook until translucent for about 2-3 minutes.

7- Add the blended sauce to the onions and simmer for few minutes.

8- Add the cooked thighs into the sauce and cook for another 3-5 minutes.

To serve: I serve with white rice, garnish with avocado, queso fresco and chopped cilantro.

You may want to add vegetables such as zucchini (calabacita) you will love it.

Tutorial available