Pollo en Salsa Verde (Chicken in Green Tomatillo Sauce)
Chicken thighs braised in tangy, fresh green salsa until tender, served with warm tortillas. Weeknight Mexican home cooking at its best.
Made with Salsa verde (cooked tomatillo salsa) and Mexican chicken stock (caldo de pollo) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.63 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 salt. Heat the oil in a wide, deep pan over a medium-high heat and brown the thighs for 4 minutes per side. Lift out onto a plate.
8 min - 2
In the same pan, soften the onion for 4 minutes.
4 min - 3
Pour in the salsa verde (see the base recipe) and the caldo de pollo. Add the potatoes if using, then return the chicken to the pan.
- 4
Bring to a simmer, cover, and cook for 25 minutes, turning the chicken once, until the chicken is cooked through and the potatoes are tender.
25 min - 5
Warm the corn tortillas in a dry pan or wrapped in foil in a warm oven.
- 6
Spoon the chicken and sauce into bowls. Scatter over the coriander and serve with the warm tortillas.
Tips
- Brown the chicken well. The browned bits dissolve into the sauce and give it depth against the sharp tomatillo.
- If the sauce tastes too sharp, add a pinch of sugar or a splash more caldo. If it is too thin, simmer uncovered for 5 minutes.
- Bone in thighs give the best result. For breast meat, cut in half and cook only 15 minutes.
Storing and freezing
Keeps in the fridge for up to 3 days. Cool within 1 to 2 hours, freeze for up to 3 months without the potatoes, and reheat until steaming hot all the way through. The chicken must be piping hot throughout.
Questions
Can I use boneless chicken?
Yes. Boneless thighs need about 15 minutes of simmering. Breast needs 12 to 15 minutes. Check that the thickest part is white with no pink and the juices run clear.
Is it gluten free and dairy free?
Yes. Crumbled queso fresco on top is optional and is the only dairy. The sauce, stock and corn tortillas have no gluten, egg or nuts.
Can I serve it with rice?
Yes, arroz blanco or Mexican red rice goes well. It also makes excellent filling for tacos or enchiladas the next day, shredded off the bone.
More made with salsa verde (cooked tomatillo salsa)
Chilaquiles Verdes con Queso Blanco (Green Chilaquiles with Queso)
GFNFVTacos de Chorizo con Nopales (Chorizo and Cactus Tacos)
DFEFNFTacos de Barbacoa con Salsa Verde (Beef Barbacoa Tacos)
GFDFEFHuevos en Salsa Verde (Eggs Poached in Green Salsa)
NFVSee 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.