Chicken in Salsa Verde

This chicken in salsa verde builds a tangy green sauce right in the pan. Tomatillos, green chili peppers, and apple juice simmer together with sauteed chicken pieces into a bright, citrusy sauce that’s lighter and fresher than a typical red salsa braise.

Apple juice as a braising liquid is an unexpected touch that adds natural sweetness without sugar. It balances the sharp acidity of the tomatillos and mellows the heat from the green chilies. The result is a sauce that’s tangy and slightly sweet with a gentle kick at the finish.

Sauteing the chicken first before adding the sauce ingredients gives you a head start on building flavor. The browned bits on the bottom of the pan dissolve into the sauce as everything simmers, adding savory depth that a raw-chicken-dump-and-cook approach misses. A 15-minute covered simmer finishes the job.

Kitchen Tips

• Fresh tomatillos need their papery husks removed and a quick rinse. They’re sticky underneath.
• If using canned tomatillos, drain some of the liquid so the sauce doesn’t get too thin.
• Adjust the heat with the green chilies. Use mild Anaheims for less heat, or serrano peppers if you like it hot.
• Add the cilantro at the very end so it stays bright and fresh.

Variations

• Serve over rice with a squeeze of lime and a dollop of sour cream.
• Use boneless chicken thighs instead of breasts for juicier, more tender meat.
• Blend the sauce smooth after cooking for a restaurant-style salsa verde consistency.