Chicken in Green Sauce

Name: Chicken in Green Sauce (Pollo con Salsa Verde)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2½ to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; Salt and black pepper to taste; 1 jalapeño or other fresh hot green chile, stemmed and seeded, or to taste; 1 jalapeño or other fresh hot green chile, stemmed and seeded, or to taste; chicken stock, preferably homemade, or water as needed; chicken stock, preferably homemade, or water as needed; 3 tablespoons lard or neutral oil, like corn or grapeseed; 3 tablespoons lard or neutral oil, like corn or grapeseed; 3 tablespoons lard or neutral oil, like corn or grapeseed; 3 tablespoons lard or neutral oil, like corn or grapeseed; ⅓ cup hulled pumpkin or squash seeds; ⅓ cup hulled pumpkin or squash seeds; 1 cup husked, cored, and sliced fresh tomatillos or sliced drained canned; 1 cup husked, cored, and sliced fresh tomatillos or sliced drained canned; 1 cup chopped fresh cilantro leaves; 1 cup roughly chopped scallion

Pollo con Salsa Verde

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

There are as many green sauces in the world as there are red ones, and this is one of my favorites. Fresh tomatillos are best for this dish, and those, like pepitas (pumpkin seeds) are increasingly easy to find.

Though it’s probably at its best with Arroz a la Mexicana, you can serve this with almost any rice dish.

Ingredients

Americas
Mexico
Main course
Dinner
Central America
Gluten-free
Summer

Ingredients

Method