Pollo con Salsa Verde for Sandra

I know, you’re thinking why is she talking about food?

Well, because I was given the gift of some amazing friends for a season who not only taught me Spanish, but they taught me to cook authentic Mexican food. And because chicken with green salsa is Oh-Maze-Ing to make and eat!

I don’t make it often anymore because what I didn’t learn was how to make just a little.  Haven’t been able to convince Sarge and Lucy yet that they’ll like it if they just try it.

Besides that, when I have taken the time to cook this salsa and shared it with friends, it’s been a huge hit. Thought I’d share the recipe so you can try it for yourself. Here’s what you need:

4-6 jalapeños (or more if you like it super hot)

10-13 medium-sized tomatillos

1 large or 2 medium onions- half diced and half sliced- I like a lot of onion so…

3 or 4 cloves fresh garlic

1 bunch cilantro- finely chopped

Salt

Pack (6-10) chicken thighs with bone in

In a large pot, cook the skinned and cleaned chicken thighs until done. Drain and set aside.

While they’re cooking, in another large pot, bring jalapeños (with tops cut off but not open to expose seeds) to a boil. Reduce heat to a rolling boil. When they are all olive green, add husked and rinsed tomatillos. Boil until tomatillos start to crack open. Drain but retain about a cup of the water.

Put jalapeños, tomatillos, the sliced half of onion, garlic cloves, part of the cup of water, and about 2 tsp salt into a blender and liquify until smooth. If you have more veggies than blender pitcher, add as much as you can and add the rest after the first part is blended. Add more of the water if it’s thicker than the consistency of brown gravy. That’s about as thick as you want it.

Rinse the large pot you boiled the peppers in and heat about 2 tbsp of olive oil. When the oil is hot, add the diced onions and stir until they start to soften. Be careful here- pour in the salsa from the blender. If you get slashed, well, I warned you to be careful. 😜

Stir well and add the chopped cilantro. Stir it in and add the chicken thighs, making sure they are all covered in the salsa. Turn the heat down and simmer until the chicken is heated back up. Probably 10-15 minutes is plenty.

Heat some tortillas to eat with it. Corn tortillas will not make you happy unless you heat them on a griddle or flat frying pan. They just get hard if nuked. Flour tortillas do ok in the microwave.

I don’t make beans like those in the picture but I cheated with Google images since I’m not actually cooking it today. You get the idea though.

Enjoy and Peace y’all.

2 thoughts on “Pollo con Salsa Verde for Sandra

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