Pollo en Salsa Verde (Braised Chicken in Green Salsa)
Chicken thighs browned and gently simmered in tangy green salsa with potatoes until the meat falls from the bone.
Made with Salsa verde (cooked tomatillo salsa) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with the salt. Heat the oil in a wide casserole over a medium high heat. Brown the chicken in 2 batches for 3 to 4 minutes a side until golden. Set aside.
8 min - 2
Cook the onion in the same pan for 5 minutes until soft, then add the garlic and oregano for 1 minute.
6 min - 3
Pour in your ready made salsa verde (see the base recipe) and the water. Scrape up the browned bits and bring to a simmer.
- 4
Return the chicken to the pan with the potatoes, pushing them into the sauce. Cover and simmer very gently for 35 to 40 minutes, turning the chicken once, until the potatoes are tender and the chicken is cooked through with no pink and the juices run clear.
38 min - 5
Uncover for the last 5 minutes if the sauce is too thin. Taste and adjust the salt and acidity.
- 6
Warm the corn tortillas in a dry pan. Scatter the chicken with coriander and serve with the tortillas for scooping.
Tips
- Browning the chicken first adds depth. Dry the pieces with kitchen paper so they colour instead of steaming.
- Keep the simmer lazy. A hard boil toughens the chicken and dulls the green colour.
- A squeeze of lime at the end brightens the sauce if it tastes flat.
Storing and freezing
Cool within 2 hours. Keep up to 3 days in the fridge or 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use chicken breast?
Yes, but cut the cooking time to about 20 minutes so it stays juicy. Thighs are more forgiving and more flavoursome for a braise like this.
Can I make it in a slow cooker?
Yes. Brown the chicken first, then cook everything on low for 6 hours. Add the coriander at the end. The sauce will be thinner, so reduce it in a pan if you like.
What should I serve with it?
Warm corn tortillas, Mexican rice or refried beans. A simple salad of sliced radish and lime juice is a good sharp contrast.
More made with salsa verde (cooked tomatillo salsa)
Chilaquiles Verdes con Arrachera (Green Chilaquiles with Steak)
GFNFBistec en Salsa Verde (Beef Strips in Green Salsa)
GFDFEFHuaraches de Birria (Masa Huaraches with Birria and Salsa Verde)
GFEFNFTamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.