Green Chicken Salsa Verde (Mexican‑Style Chicken Thighs)

Ingredients

• 4 pieces Chicken Thighs, bone‑in, skin‑on (about 1.5 lb total, skin left on for flavor)
• 1.5 tsp Salt (divided: 1 tsp for seasoning chicken, ½ tsp for salsa)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (neutral‑flavored oil for searing)
• 1 medium Onion (peeled and quartered)
• 2 cloves Garlic (peeled)
• 1 whole Jalapeño (deseeded for mild heat; keep seeds if you like it spicy)
• 10 pieces Tomatillos (husked and rinsed)
• 10 g Fresh Mint Leaves (hand‑torn)
• ½ cup Fresh Cilantro (loosely packed, stems removed)
• 2 tbsp Lime Juice (freshly squeezed (about 1 lime))

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then sprinkle both sides with 1 tsp salt and ½ tsp black pepper.

   Time: PT2M

2. Make the Salsa Verde

   In the blender, combine the onion quarters, garlic cloves, deseeded jalapeño, husked tomatillos, mint leaves, cilantro, lime juice, and ½ tsp salt. Blend until smooth.

   Time: PT3M

3. Sear the Chicken Skin‑Side

   Heat 2 tbsp olive oil in a sauté pan over medium heat. Place the thighs skin‑side down and cook until the skin is deep golden and crispy, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

4. Flip and Add Salsa

   Turn the thighs over, pour the blended salsa verde over them, and immediately cover the pan with a lid.

   Time: PT2M

   Temperature: medium heat

5. Simmer Until Tender

   Reduce heat to low and let the chicken simmer, covered, for 30‑45 minutes until the meat is fork‑tender and easily shreds. Check after 30 minutes; longer cooking yields more shreddable meat.

   Time: PT35M

   Temperature: low heat

6. Shred and Debone

   Remove the thighs from the pan. Using two forks, pull the meat apart into shreds, discarding bones and any large pieces of skin. Return the shredded chicken to the sauce and stir to coat.

   Time: PT5M

7. Portion and Freeze

   Spoon the shredded chicken and sauce into the silicone freezer molds, filling each compartment about three‑quarters full. Smooth the top, then place molds on a baking sheet and freeze until solid (about 2‑3 hours).

   Time: PT15M

8. Store

   Once frozen, pop the cubes out of the molds and transfer to a zip‑top freezer bag. Label with date. Store in the freezer up to 3 months.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g