Salsa Verde Chicken

Ingredients

• 800 g chicken thighs
• 500 g tomatillos
• 3 pcs serrano chiles
• 1 pcs white onion
• 3 pcs garlic cloves
• 20 g cilantro
• 80 ml mexican crema
• 200 ml chicken broth
• 30 ml vegetable oil
• 1/2 tsp cumin
• 1 tsp salt

Steps

1. Husk and rinse the tomatillos and halve the onion.
2. Roast the tomatillos, serranos, onion half, and garlic on a dry comal or under the broiler until charred and soft, about 10 minutes.
3. Blend the roasted vegetables with cilantro, cumin, and salt until you get a vibrant green sauce with some texture — do not over-blend to a paste.
4. Season the chicken thighs with salt.
5. Sear skin-side down in oil in a deep skillet over medium-high heat for 5 minutes until the skin is golden and crispy.
6. Pour the salsa verde and chicken broth over the chicken.
7. Bring to a simmer, cover, and cook gently for 25 minutes until the chicken is cooked through and tender.
8. Stir in the Mexican crema, letting it swirl through the green sauce without fully mixing — the contrast is beautiful.
9. Serve with warm rice and tortillas.