Pollo en Salsa Verde (Chicken in Green Sauce)

Ingredients:

• 6 bone-in, skinless chicken thighs (or drumsticks)

• Salt and black pepper, to taste

• 1 tbsp avocado oil (or neutral oil)

• 1½ lbs tomatillos, husked and rinsed

• 3 garlic cloves

• ½ white onion

• 2 serrano chiles (or 1 for milder heat)

• ½ cup fresh cilantro (stems and leaves)

• ½ tsp ground cumin

• ½ cup chicken broth or water

• 1 tsp salt (adjust to taste)

• Optional: 1 tsp chicken bouillon for deeper flavor

Instructions:

1. Sear the Chicken:

   • Heat the Nutri-Stahl Large Skillet over medium heat.

   • Pat the chicken dry, season with salt and pepper, then add to the skillet with a bit of oil.

   • Brown both sides for about 5 minutes per side, then remove and set aside.

2. Prepare the Salsa Verde:

   • In the same skillet, add tomatillos, garlic, onion, and serrano chiles.

   • Cook uncovered over medium-high heat, turning occasionally, until they’re soft and slightly charred (about 8–10 minutes).

   • Transfer everything to a blender. Add cilantro, cumin, broth, and salt. Blend until smooth.

3. Simmer the Chicken in the Sauce:

   • Pour the green sauce back into the skillet.

   • Nestle the browned chicken into the sauce.

   • Cover the skillet with its dome lid and reduce heat to low.

   • Let simmer for 25–30 minutes, or until the chicken is tender and cooked through.

4. Serve:

   • Spoon chicken and sauce over Mexican rice or warm corn tortillas.

   • Garnish with fresh cilantro, sliced radishes, and a squeeze of lime.