Description
Quick weeknight dinner!
Tender chicken thighs simmered in a vibrant salsa verde.
Ingredients
Units
Scale
- 2-3 tbsp vegetable oil
- 2 lbs (907 g) skinless boneless chicken thighs
- 0.5 tbsp salt
- 0.5 tbsp ground black pepper
- 0.5 tbsp garlic powder
- 0.5 cups (118 ml) small white onion
- 1 cup (237 ml) large lime juice
- 1.5 cups (355 ml) store-bought medium salsa verde
- 6 grape tomatoes
- 6 black olives
- 0.25 cups (60 ml) canned corn kernels
- 0.25 cups (60 ml) canned black beans
- Chopped cilantro
- ⅓ cups (ml) queso fresco
Instructions
- Heat oil in a large non-stick pan or skillet over medium-high heat (approximately 375°F/190°C).
- Season chicken thighs with salt, pepper, and garlic powder.
- Add seasoned chicken thighs to the pan and brown for about 5 minutes.
- Transfer chicken to a plate.
- Reduce heat to medium, add onions, and sauté for about 3 minutes, stirring occasionally. Do not brown.
- Return chicken to the pan.
- Add lemon juice and wait 30 seconds before adding the salsa verde.
- Partially cover the pan and cook for about 15 minutes.
- Remove pan from heat.
- Add tomatoes, olives, corn, beans, and cilantro.
- Sprinkle with queso fresco and serve with flour tortillas or over white rice.
Notes
- For a richer flavor, use bone-in, skin-on chicken thighs and increase cooking time as needed.
- If your salsa verde is particularly chunky, you may want to blend it slightly for a smoother sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 150