Tangy Salsa Verde Chicken (Printable)
Tender chicken in zesty salsa verde, ready in 40 minutes for Taco Tuesdays.
# What You Need:
→ Chicken
01 - 1½ lbs boneless, skinless chicken breasts or thighs
02 - ½ tsp salt
03 - ¼ tsp freshly ground black pepper
04 - 1 tbsp olive oil
→ Sauce
05 - 1½ cups salsa verde
06 - 1 small white onion, finely diced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and minced
09 - ½ tsp ground cumin
10 - ½ tsp dried oregano
11 - Juice of 1 lime
→ To Serve
12 - 8 small corn tortillas, warmed
13 - ½ cup fresh cilantro, chopped
14 - ½ cup red onion, finely diced
15 - 1 avocado, sliced
16 - Lime wedges
# Directions:
01 - Season the chicken generously with salt and freshly ground black pepper on both sides, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and sear for 2-3 minutes per side until golden brown. Remove chicken from skillet and set aside on a plate.
03 - In the same skillet, add diced onion and jalapeño. Sauté for 2 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds until aromatic, being careful not to burn.
04 - Pour in salsa verde, ground cumin, dried oregano, and fresh lime juice. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
05 - Return chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes until chicken is cooked through and tender.
06 - Remove cooked chicken from the skillet and shred using two forks. Return shredded meat to the sauce, stir thoroughly to coat evenly, and simmer for 2 additional minutes to allow flavors to meld.
07 - Spoon chicken mixture into warm corn tortillas. Garnish generously with fresh cilantro, diced red onion, and sliced avocado. Serve with lime wedges for squeezing over the top.
# Expert Suggestions:
01 -
- The sauce does all the heavy lifting, so you look like a kitchen genius without actually trying that hard
- Leftovers taste even better the next day, if they make it that far
02 -
- Let the chicken rest for a couple minutes before shredding, or it will shred unevenly and fall apart
- The sauce should bubble gently, not violently, or the chicken will toughen up
03 -
- If the sauce looks too thick, add a splash of chicken broth or water
- Use two forks to shred the chicken, one to hold it steady and one to pull