Pollo Verde Recipe
tomatillo braised chicken, crema, pickled white onion, queso fresco, cilantro
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Ingredients
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Main Ingredients
Toppings
Method
Preparation
- 1
Prepare the Tomatillos
Remove the husks from the tomatillos and rinse them under cold water. Cut them in half and set aside.
- 2
Marinate the Chicken
Season the chicken thighs with salt and pepper. In a large bowl, combine with minced garlic and a tablespoon of olive oil. Let marinate while you prepare the other ingredients.
- 3
Slice the Onion
Thinly slice the medium onion and set it aside for pickling.
Cooking
- 4
Sear the Chicken
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken thighs and sear until browned on both sides, about 5-7 minutes. Remove the chicken and set aside.
- 5
- 6
Braised Chicken
Pour in the chicken broth, bring to a simmer, and cover the pot. Reduce the heat to low and let it braise for about 30 minutes, or until the chicken is cooked through and tender.
Serving
- 7
Assemble the Dish
Once cooked, shred the chicken using two forks and return it to the pot to mix with the sauce. Serve the chicken in bowls and top with crema, pickled onions, crumbled queso fresco, and chopped cilantro.