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Salsa Verde Chicken

Tomatillo Chicken

Tender chicken with a light, crisp and tangy salsa verde - this dish has a flavor all of it's own!
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Chicken &amp, Poultry
Cuisine Mexican
Servings 4 -6


  • 3 pounds boneless chicken thighs
  • 1 tablespoon oil
  • 1 pound tomatillos
  • 1 jalapeno
  • 1 large onion
  • 4 cloves garlic
  • 1/2 cup white vinegar
  • 2 limes
  • salt and pepper to taste
  • cilantro


  • Remove husks and wash tomatillos.
  • Chop tomatillos, jalapeno, onion and mince garlic.
  • Put chopped veggies in food processor. Pulse until salsa consistencey.
  • Heat oil an a large skillet over high heat.
  • Cut chicken into desired size and salt and pepper both sides.
  • Brown chicken on both sides.
  • Reduce heat to medium. Add "salsa" mixture and vinegar to chicken.
  • Bring mixture to a boil, cover and reduce heat to low.
  • Simmer covered for 1 hour, stirring occasionly.
  • Salt and pepper to taste (generously) and add juice of two limes. Stir well.
  • Serve chicken over white rice with lots of the "salsa chunks and juices" Sprinkle a big pinch of fresh cilantro on top. Enjoy : )