# Salsa Verde Braised Chicken

> Tender, flavorful chicken thighs braised in a vibrant salsa verde made with fresh tomatillos, mint, and cilantro. Perfect for meal prep.

**Prep time:** 15 minutes
**Cook time:** 35-40 minutes
**Servings:** 4

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## Ingredients

- 4 bone-in skin-on chicken thighs
- 10 tomatillos
- 1 small onion, diced
- 1 clove of garlic
- 1 deseeded jalapeno
- Handful of mint
- Large handful of cilantro (about double the mint)
- 1 lime
- 2 tbsp salt
- High heat frying oil

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 4 bone-in skin-on chicken thighs

### 🥬 Produce
- [ ] 10 tomatillos
- [ ] 1 small onion
- [ ] 1 clove garlic
- [ ] 1 jalapeno
- [ ] Fresh mint (handful)
- [ ] Fresh cilantro (large handful)
- [ ] 1 lime

### 🧂 Pantry
- [ ] Salt (need 2 tbsp)
- [ ] High heat frying oil

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## Instructions

1. **Sear the chicken.** To a large pan, add a high heat frying oil on medium high heat. Season your chicken with salt and pepper then add to the pan skin side down.

2. **Brown the skin.** Sear for about 5 minutes on medium heat to gently brown and crisp the skin.

3. **Make the salsa verde.** While the chicken is frying, to a blender add your tomatillos, onion, garlic, deseeded jalapeno, mint, cilantro, the juice of one lime, and salt. Blend until very smooth so there are no chunks. Taste for salt and flavor, if you need a little more acidity you can add a splash of apple cider or white vinegar.

4. **Flip and brown.** Flip your chicken to brown on the other side. It's not necessary to cook all the way through during this step since we are going to braise it.

5. **Add salsa and braise.** Once the second side is nicely golden brown, flip so the chicken is skin side up. Pour the salsa into the pan until it is just covering the chicken. Lower the heat and let simmer for 20-30 minutes or until the chicken is tender and falling off the bone.

6. **Finish and serve.** You can enjoy the chicken as is, or pull off the bone before eating or letting cool. Finish with another taste for salt and acidity.

7. **Freeze for meal prep.** Place in your molds and freeze overnight!

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## Notes

**Storage:** Refrigerates for 4-5 days. Freezes well for up to 3 months.

**Serving Ideas:** Serve over rice, with tortillas, in tacos, or with roasted vegetables.

**Bone Options:** You can remove the bones before serving or freezing, or leave them in for extra flavor during storage.