Pixicook
LoginGet Started
    HomeRecipesChickenChicken with Roasted Peppers and Salsa Verde
    recipe image

    Chicken with Roasted Peppers and Salsa Verde

    clock-icon35 minutes
    author-image
    Author
    Pixicook editorial team

    A delicious chicken dish featuring the smoky flavors of roasted poblano peppers and the tangy freshness of salsa verde.

    Ingredients for Chicken with Roasted Peppers and Salsa Verde

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Poblano Chiles, roasted

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Boneless Skinless Chicken Breast Halves, seasoned with salt

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    White Onion, sliced

    0 oz

    Substitute chevron-down

    Tomatillos, husked and rinsed

    0 lb

    Substitute chevron-down

    Cilantro, roughly chopped

    cups

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Mexican Crema

    tablespoons

    Substitute chevron-down

    Sugar

    optional

    Substitute chevron-down

    How to Make Chicken with Roasted Peppers and Salsa Verde

    1. Roast Poblano Chiles

    Begin by roasting the poblano chiles over an open flame or under a broiler until the skin is blistered and charred. Place the chiles in a bowl and cover with a towel to steam, making it easier to peel off the skins later.

    2. Brown the Chicken

    In a 12-inch skillet, heat the oil over medium-high heat. Season the chicken breasts with salt and brown them for about 2 minutes on each side. Once browned, transfer the chicken to a plate and set aside.

    3. Cook the Onions

    Using the same skillet, add the sliced onion and cook for about 4 to 5 minutes, stirring occasionally until the onions turn golden but still have a bit of crunch.

    4. Prepare Salsa Verde

    While the onions are cooking, blend the husked tomatillos and cilantro in a blender until smooth to create the tomatillo puree.

    5. Cook the Salsa Verde

    Add the tomatillo puree to the skillet with the onions and cook for about 8 minutes, stirring regularly until the mixture thickens to the consistency of tomato paste.

    6. Prepare Poblano Strips

    Peel the roasted poblanos, remove the stems and seeds, and slice them into strips.

    7. Simmer the Sauce

    Stir in the chicken broth, poblano strips, and cream to the thickened sauce. Season with salt and a pinch of sugar if desired.

    8. Cook the Chicken

    Return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 8 to 10 minutes until the chicken is fully cooked through.

    Pitfalls and tips

    Selecting the Chicken

    Opt for bone-in, skin-on chicken pieces for deeper flavor and moisture. Thighs are an excellent choice due to their rich flavor and forgiving nature in cooking.

    Roasting Technique for Peppers

    Char the peppers over a gas flame or under a broiler until fully blackened, then steam in a sealed bag or covered bowl to make peeling easier.

    Salsa Verde

    Use a mix of herbs like parsley, mint, basil, or cilantro, add capers, lemon juice, and good quality olive oil. Keep the salsa slightly chunky for texture.

    Marination

    If time allows, marinate the chicken in a simple mix of olive oil, garlic, lemon zest, and seasonings at least an hour or overnight in the fridge to infuse the meat with flavor and tenderize it slightly.

    Searing the Chicken

    Sear chicken skin-side down in a hot, oven-proof skillet until golden and crispy. Do this in batches to avoid overcrowding the pan.


    Comments (0)

    Add your comment...

    Explore More Chicken recipes

    Explore More Collections

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Cucumber Salad with Garlic ginger and soy

    Easy Salad

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken