![Rick Easton's Pizza With Potatoes](https://static01.nyt.com/images/2015/11/08/magazine/08eat3/08mag-08eat-t_CA0-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Chicken With Salsa Verde
![Chicken With Salsa Verde](https://static01.nyt.com/images/2008/03/12/dining/chicken-with-salsa-verde/chicken-with-salsa-verde-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About an hour
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons lard or neutral oil, like grapeseed or corn
- 4chicken leg-thigh pieces, each cut in two (or use 8 thighs)
- Salt and pepper
- 1½cups pepitas (green squash seeds)
- 1large onion, chopped
- 4cloves garlic, chopped
- 4medium poblano or other mild green fresh chiles, diced, stemmed, seeded and chopped
- 2Serrano, jalapeño or other hot green fresh chiles, stemmed, seeded and minced, optional
- 1pound tomatillos (16 to 20), husked and rinsed (canned are O.K.; include their juices)
- ½cup chopped fresh cilantro
- ¼cup chopped parsley
- 1tablespoon chopped fresh oregano or marjoram leaves
- Lime juice to taste
- Optional garnishes: diced avocado; sliced scallions, radishes, cabbage; lime wedges
Preparation
- Step 1
Put lard or oil in a large, deep skillet or casserole that can later be covered. Turn heat to medium-high and wait until lard melts or oil is hot. Add chicken, skin-side down. Season with salt and pepper and brown well, turning pieces as necessary, 10 to 15 minutes. Remove chicken; pour off excess fat from pan.
- Step 2
Brown pepitas lightly in same pan over medium heat; remove with a slotted spoon. Add onion, garlic and chiles; cook until soft, stirring occasionally and seasoning with salt and pepper, about 10 minutes. Add tomatillos and their juices (if using fresh tomatillos, add about ½ cup stock or water). Stir, then reduce a bit over medium-high heat, about 5 minutes.
- Step 3
Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock or water if necessary. Remove chicken. Finish sauce with herbs and lime. Serve with whatever garnishes you like.
Private Notes
Cooking Notes
Or use a quality store-bought Salsa Verde (like Stonewall Kitchen) and just finish with your favorite garnishes.
I don't know why this calls for so many pepitas. Halved the pepitas and the chicken still turned out very bland. So I actually just put it in the slow cooker and then shredded it. And it was way after tenderizing in the slow cooker mixed with the sauce. IMO there are better recipes than boiling the chicken...
Mexican way, put everything in the blender to make the salsa, add potatoes and a blend of mushrooms, delicious!
dice the tomatillos.
This came out great. I used a fresh salsa from a salsa bar at the grocery store. The key to flavor was scraping up the browned chicken fat after pouring in the salsa. The pepitas also came out crunchy and light. I’ll make this for friends next.
Delicious! For my family's preference I used bone-in skin-on breasts and put the sauce in the blender just before serving. Probably didn't have the full amount of pepitas either since after frying them in the rendered chicken fat they were amazingly yummy and I, um, yeah, well, couldn't keep my hands off them. Next time I will likely blend all the veggies but leave the pepitas whole. This recipe will be in regular rotation in our house from now on. Thanks Mark!!
Mexican way, put everything in the blender to make the salsa, add potatoes and a blend of mushrooms, delicious!
I don't know why this calls for so many pepitas. Halved the pepitas and the chicken still turned out very bland. So I actually just put it in the slow cooker and then shredded it. And it was way after tenderizing in the slow cooker mixed with the sauce. IMO there are better recipes than boiling the chicken...
Just not very interesting.....
Or use a quality store-bought Salsa Verde (like Stonewall Kitchen) and just finish with your favorite garnishes.
Or Trader Joe's Hatch Valley Salsa.....
Doesn't begin to compete with home made! Okay if you don't have time, or access to fresh chiles, but where I live it would be heresy to use store-bought ;)
dice the tomatillos.
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