Craving a quick, healthy, and incredibly flavorful dinner? Look no further than Pollo en Salsa Verde! This vibrant Mexican dish is surprisingly easy to make, bursting with fresh herbs and zesty tomatillos. It's the perfect weeknight meal, satisfying enough for a family dinner yet elegant enough for a casual get-together. Whether you're a seasoned cook or just starting your culinary journey, this recipe is a fantastic addition to your repertoire of delicious dishes. Prepare to be amazed by how simple it is to create restaurant-quality food in your own kitchen!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb tomatillos, husked and rinsed
- 1 large white onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 serrano peppers, seeded and roughly chopped (adjust to your spice preference)
- 1/2 cup packed cilantro leaves
- 1/4 cup chicken broth
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup chopped fresh oregano
Instructions:
Step 1: Preparing the Salsa Verde
This is where the magic happens! Start by combining the tomatillos, onion, garlic, and serrano peppers in a blender. Add a splash of the chicken broth to help it blend smoothly. Blend until you achieve a vibrant, chunky salsa.
Step 2: Seasoning and Sautéing the Chicken
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces generously with salt, pepper, and cumin. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Don't overcrowd the pan; work in batches if necessary for even browning.
Step 3: Simmering to Perfection
Pour the blended salsa verde over the browned chicken. Stir well to coat. Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally.
Step 4: Adding Freshness and Flavor
Stir in the lime juice and cilantro during the last few minutes of simmering. If using fresh oregano, add it now as well. This will brighten up the salsa verde and add another layer of fresh, herbaceous flavor.
Step 5: Serving Suggestions
Serve your Pollo en Salsa Verde hot, over rice, quinoa, or with warm tortillas. Garnish with extra cilantro and a dollop of Mexican crema or sour cream for an extra touch of richness. This makes a wonderful quick dinner idea, perfect for a busy weeknight.
Cooking Tips for the Best Pollo en Salsa Verde:
- Adjust the spice level: If you prefer a milder salsa, remove the seeds and membranes from the serrano peppers or use milder chili peppers like jalapeños.
- Don't overcook the chicken: Overcooked chicken will be dry. Ensure the internal temperature reaches 165°F (74°C) before serving.
- Make it ahead: The salsa verde can be made ahead of time and stored in the refrigerator for up to 3 days. This makes for easy meal prep.
- Add some vegetables: Feel free to add other vegetables like diced bell peppers or zucchini during the simmering process for a more complete meal.
Variations:
- Pollo en Salsa Verde with roasted vegetables: Roast your favorite vegetables like sweet potatoes, butternut squash, or Brussels sprouts, then toss them in the salsa verde with the cooked chicken.
- Spicy Pollo en Salsa Verde: Add a pinch of cayenne pepper or a chopped chipotle pepper in adobo sauce to the salsa verde for extra heat.
Nutritional Information (per serving, approximate):
This information is based on a 4-serving recipe and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 30-35g
- Fat: 10-15g
- Carbohydrates: 15-20g
Enjoy your delicious homemade Pollo en Salsa Verde! This easy recipe is a testament to how simple it can be to create healthy meals that are bursting with flavor. It's a true winner amongst best recipes for its ease and deliciousness. Let us know in the comments how you enjoyed it!