Tangy Salsa Verde Chicken (Printable)
Tender chicken in zesty salsa verde, ready in 40 minutes for your taco nights with warm tortillas.
# What You’ll Need:
→ Chicken
01 - 1.5 lbs boneless skinless chicken breasts or thighs
02 - 0.5 tsp salt
03 - 0.25 tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1.5 cups salsa verde
06 - 1 small white onion finely diced
07 - 2 cloves garlic minced
08 - 1 jalapeño seeded and minced
09 - 0.5 tsp ground cumin
10 - 0.5 tsp dried oregano
11 - Juice of 1 lime
→ To Serve
12 - 8 small corn tortillas warmed
13 - 0.5 cup fresh cilantro chopped
14 - 0.5 cup red onion finely diced
15 - 1 avocado sliced
16 - Lime wedges
# Steps:
01 - Season chicken breasts or thighs generously with salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and sear for 2-3 minutes per side until golden brown. Remove chicken from skillet and set aside.
03 - In the same skillet, add diced white onion and minced jalapeño. Sauté for 2 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds until aromatic.
04 - Pour in salsa verde, ground cumin, dried oregano, and fresh lime juice. Stir well to combine all ingredients. Bring mixture to a gentle simmer.
05 - Return seared chicken to the skillet. Reduce heat to low, cover with lid, and simmer for 15-18 minutes until chicken is fully cooked through and tender.
06 - Remove cooked chicken from skillet and shred using two forks. Return shredded chicken to the sauce, stir thoroughly to coat, and simmer for 2 additional minutes.
07 - Serve chicken mixture in warm corn tortillas. Top generously with fresh cilantro, diced red onion, sliced avocado, and a squeeze of fresh lime juice.
# Expert Advice:
01 -
- The chicken becomes impossibly tender after soaking in that tangy verde bath
- Everything cooks in one skillet so cleanup is practically nonexistent
02 -
- The sauce thickens beautifully as it simmers so resist the urge to add liquid
- Letting the chicken rest in the sauce for even five minutes after shredding makes it more flavorful
03 -
- Cast iron skillets create the best sear but any heavy bottomed pan works beautifully
- Warm your tortillas in a dry skillet instead of the microwave for better texture