Make Salsa Verde Braised Chicken & Use It All Week Long

Make Salsa Verde Braised Chicken & Use It All Week Long

7ef7ba3383cfff7fbabad42518bf20b44bf9f67b?auto=compress&w=240&h=240&fit=crop
Lauren Kodiak
May 25, 2017
Pollo Verde
(Image credit: Wit and Vinegar)

I love when a recipe can be stretched in so many different ways. You make one big batch, eat some for dinner that first night, and then use up the leftovers all week long. Pollo verde, or chicken braised in a spicy tomatillo sauce, is a perfect candidate for this.

This dish has some serious flavor power going on. First you sear some bone-in, skin-on chicken thighs in a Dutch oven. After removing the chicken and setting it aside, you reserve some of the chicken fat in the pan and use it to sauté the onion and garlic. Then you mix in some slightly charred tomatillos and jalapeños (that you previously broiled in the oven), chicken stock, and lime zest and juice; add the chicken back into the pot; and cook everything together.

After shredding the meat you're left with juicy chicken in a vibrant sauce that you can use all week long in tacos, on salads, or over rice (with black beans!) for burrito bowls. Make sure to stock your fridge and pantry with plenty of cilantro, lime, sour cream, radishes, cotija cheese, and avocado — no matter what you're serving the chicken with, these garnishes will perfectly complement it.

Get the Recipe: Pollo Verde from Wit and Vinegar

Created with Sketch.