Pollo en Salsa Verde con Papas (Chicken and Potatoes in Green Sauce)
Chicken and soft potatoes simmered together in a tangy green sauce, easy comfort food.
Made with Pozole verde base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £4.94 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 large pan and brown the thighs for 4 minutes per side.
8 min - 2
Pour your ready made pozole verde base (see the base recipe) over the chicken and bring to a gentle simmer.
- 3
Add the potatoes, cover and cook for 30 minutes, until the potatoes are tender and the chicken is cooked all the way through.
30 min - 4
Taste and season. Sprinkle with coriander and serve with lime wedges, rice or warm tortillas.
Tips
- Skin on, bone in thighs stay juicy and flavour the sauce.
- Do not boil. A bare simmer keeps the pumpkin seed sauce smooth.
- Add some sliced courgette in the last 10 minutes if you want greens.
Storing and freezing
Keeps in the fridge for 3 days. Reheat until steaming hot all the way through. Freeze for up to 3 months.
Questions
Can I use chicken breast?
Yes, but add it later. Simmer breast for only 15 to 20 minutes or it dries out.
What else could I add?
Green beans, courgette or chayote all work well in this stew.
Is it spicy?
It has a mild chilli kick from the jalapenos in the base. Serve with extra salsa for heat.
More made with pozole verde base
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.