Pollo en Salsa Verde with Mexican Rice and Tortillas

Why You’ll Love This Recipe

• Balanced and bright: tangy tomatillos, fresh cilantro, and gentle serrano heat.
• Restaurant-quality sear and sauce in a simple, weeknight-friendly method.
• Flexible heat level—easy to make mild or spicy.
• Perfect with Mexican rice and warm tortillas for a complete plate.

Grocery List

• Produce: Tomatillos, serrano chiles, white onions, garlic, cilantro, limes, radishes (optional)
• Dairy: None
• Pantry: Chicken stock, neutral oil, kosher salt, black pepper, ground cumin (optional), long-grain white rice (if making the side), corn tortillas

Full Ingredients

For the Chicken

• 2.5 lb (1.1 kg) bone-in, skin-on chicken thighs and/or drumsticks
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin (optional)
• 1.25 tsp kosher salt, divided (1/2 tsp for chicken, 3/4 tsp for sauce; plus more to taste)
• 1 tbsp neutral oil (avocado, canola, or grapeseed) for searing

For the Salsa Verde

• 1.25 lb (570 g) tomatillos, husked and rinsed
• 2–3 serrano chiles (20–30 g), stems removed; seed for less heat if desired
• 1/2 medium white onion (about 75 g), roughly chopped
• 2 large garlic cloves
• 1/2 cup (15 g) cilantro leaves and tender stems, loosely packed
• 1 cup (240 ml) low-sodium chicken stock (or cooking liquid from tomatillos)
• 3/4–1 tsp kosher salt, to taste
• 1 tbsp fresh lime juice (optional, to brighten at the end)

To Simmer & Finish

• 1 medium white onion (about 150 g), thinly sliced
• 1 tbsp neutral oil (or reserved pan fat), if needed
• Additional chicken stock or water, as needed, to loosen sauce

To Serve

• 3 cups hot cooked Mexican rice
• 8–12 warm 6-inch corn tortillas
• 1/4 cup finely chopped white onion
• 1/4 cup chopped cilantro
• 1–2 limes, cut into wedges
• 4 radishes, thinly sliced (optional)

Optional: Simple Mexican Rice (makes about 3 cups)

• 1 cup (190 g) long-grain white rice, rinsed until water runs clear
• 2 tbsp neutral oil
• 1 small Roma tomato (85 g) or 2 tbsp tomato puree
• 1/4 small white onion
• 1 small garlic clove
• 1 3/4 cups (415 ml) low-sodium chicken stock or water
• 1/2 tsp kosher salt

Step-by-Step Instructions

Step 1: Simmer tomatillos and chiles

Bring a medium pot of water to a boil. Add tomatillos and serrano chiles; simmer 6–8 minutes until the tomatillos turn from bright to olive-green and are just tender. Drain well.

Step 2: Blend the salsa verde

In a blender, combine drained tomatillos and serranos with 1/2 onion, garlic, cilantro, chicken stock, and 3/4–1 tsp salt. Blend until smooth (45–60 seconds). Taste and adjust salt; set aside.

Step 3: Season and sear the chicken

Pat chicken very dry. Season with 1/2 tsp salt, pepper, and cumin (if using). Heat 1 tbsp oil in a large skillet or Dutch oven (12-inch or 4–5 qt) over medium-high. Sear chicken skin-side down until deeply golden and crisp, 5–6 minutes; flip and sear 3–4 minutes more. Transfer to a plate. Pour off excess fat, leaving about 1 tbsp in the pan.

Step 4: Sauté onions and deglaze

Add the sliced onion; cook over medium heat, stirring, until translucent with a few browned edges, about 3 minutes. Splash in a few tablespoons of stock or water and scrape up browned bits.

Step 5: Simmer chicken in the salsa

Pour the blended salsa verde into the pan and bring to a lively simmer. Nestle chicken pieces back in, skin-side up, along with any accumulated juices. Partially cover and simmer over medium-low until the chicken is tender and registers 175°F (79°C) in the thickest part of thighs, 20–25 minutes. If the sauce gets too thick, add a splash of stock to keep it saucy. Finish with lime juice, if using. Taste and adjust salt.

Step 6: Warm tortillas and prep garnishes

Wrap tortillas in a clean, damp towel and warm in the microwave (30–45 seconds) or on a dry skillet (30 seconds per side). Chop onion and cilantro, slice radishes, and cut limes into wedges.

Step 7: Plate and serve

Spoon Mexican rice onto plates. Top with chicken and a generous ladle of salsa verde. Scatter chopped onion and cilantro, tuck in radish slices, and serve with warm tortillas and lime wedges. Spoon extra sauce at the table.

Pro Tips

• For milder heat, use 2 serranos and remove seeds; for spicier, use 3 and leave seeds in.
• A hard sear builds flavor—don’t rush Step 3. If the pan smokes excessively, lower the heat slightly.
• Too tart? Add a splash of stock or a pinch of sugar to balance the tomatillos.
• Blend longer for a velvet-smooth sauce; pulse for a rustic texture with visible tomatillo seeds.
• Make rice while the chicken simmers to serve everything hot at once.

Variations

• Roasted salsa verde: Broil tomatillos, chiles, onion, and garlic on a sheet pan until blistered (6–8 minutes), then blend for a smokier sauce.
• With veggies: Add 2 cups diced potatoes or zucchini to the simmering sauce for the last 15 minutes.
• Shredded for enchiladas: Shred cooked chicken, return to the sauce, and use as a filling for enchiladas verdes.

Storage & Make-Ahead

Refrigerate cooled pollo en salsa verde in an airtight container for up to 4 days; reheat gently over medium-low, adding a splash of stock as needed. Freeze the sauce on its own for up to 3 months, or the chicken in sauce for up to 2 months; thaw overnight in the fridge before reheating. The salsa verde itself can be made up to 3 days ahead.

Nutrition (per serving)

Approximate for chicken and sauce only: 490 calories; 30 g fat; 12 g carbohydrates; 3 g fiber; 38 g protein; 780 mg sodium. Add about 210–260 calories for 3/4 cup Mexican rice and 2 corn tortillas.