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Inject the bold flavors of the American Southwest into your dinner routine with this spicy, savory take on chicken.
1 Pound tomatillos, husked and washed
1 white onion, quartered
3 jalapeño, seeded and halved
2 Tablespoon olive oil
1/2 Teaspoon kosher salt
3 Tablespoon lime juice
2 Tablespoon cilantro, chopped
1 Pinch kosher salt
8 bone-in, skin-on chicken thighs
6 Chicken Breasts, bone-in, skin-on
salt and pepper
1/2 Cup chicken stock
2 Cup salsa verde
1 Pound tomatillos, husked and washed
1 white onion, quartered
3 jalapeño, seeded and halved
2 Tablespoon olive oil
1/2 Teaspoon kosher salt
: 350 ˚F
3 Tablespoon lime juice
2 Tablespoon cilantro, chopped
1 Pinch kosher salt
8 bone-in, skin-on chicken thighs
6 Chicken Breasts, bone-in, skin-on
salt and pepper
: 350 ˚F
1/2 Cup chicken stock
2 Cup salsa verde
: 350 ˚F