Pollo Regio Salsa Verde Recipe
The Pollo Regio Salsa Verde Recipe brings authentic Mexican flavors to your kitchen with tender chicken in vibrant green sauce.
Equipment
- Large skillet or sauté pan
- Blender or food processor
- Sharp knife
- Cutting Board
- Measuring cups and spoons
- Wooden spoon for stirring
Ingredients
- 2 lbs chicken thighs bone-in
- 1 lb fresh tomatillos husked
- 2 jalapeño peppers seeded
- 1 medium white onion quartered
- 4 garlic cloves
- 1/2 cup fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup chicken broth
Instructions
- Season chicken with salt and pepper thoroughly.
- Heat oil in large skillet over medium heat.
- Brown chicken pieces on all sides completely.
- Remove chicken and set aside on plate.
- Roast tomatillos, jalapeños, onion, and garlic until charred.
- Blend roasted vegetables with cilantro until smooth.
- Pour salsa verde back into the skillet.
- Add chicken broth and mix well together.
- Return chicken to pan with the sauce.
- Simmer covered for 25 minutes until tender.
- Serve hot with your favorite Mexican sides.
Notes
- Choose ripe tomatillos They should be firm and bright green for the best Pollo Regio Salsa Verde Recipe flavor.
- Don't skip browning Searing chicken creates deeper, richer flavors in the final dish.
- Adjust heat level Remove jalapeño seeds for milder taste or add more for extra spice.
- Fresh cilantro matters Use fresh herbs only; dried cilantro won't provide the same vibrant taste.
- Let it simmer Slow cooking allows flavors to meld perfectly in this authentic recipe.