Salsa Verde Chicken

• 2 lb chicken thighs (bone-in, skin-on)
• 1 lb tomatillos (husked and halved)
• 2 jalapeño (halved)
• 1 onion (quartered)
• 4 clove garlic
• ½ cup chicken broth
• ½ cup fresh cilantro
• 2 tbsp lime juice
• 1 tsp cumin
• 1 tsp salt
• 2 cup white rice (cooked, for serving)
• 4 flour or corn tortillas (optional, for serving)

How to Make It

1. 1

   Broil tomatillos, jalapeños, onion, and garlic on a foil-lined baking sheet 5-7 minutes until charred.

2. 2

   Blend charred vegetables with cilantro, lime juice, cumin, broth, and salt until smooth.

3. 3

   Season chicken thighs with salt and pepper. Sear skin-side down in a large skillet until golden, 5 minutes.

4. 4

   Flip chicken. Pour salsa verde over and around. Bring to a simmer.

5. 5

   Cover and cook 20-25 minutes until chicken is cooked through.

6. 6

   Serve with rice, warm tortillas, and extra cilantro.