Salsa Verde Chicken Thighs

Name: Salsa Verde Chicken Thighs
Cook time: 15 min
Total time: 1 min
Ingredients: 1 pound tomatillos, husked, rinsed and sliced in half; 1 jalapeño, stemmed and halved lengthwise (see Cook's Note); 1/2 yellow onion, cut into quarters; 1 packed cup fresh cilantro leaves; 2 tablespoons lime juice plus lime wedges, for serving; 3 cloves garlic, smashed and peeled; Kosher salt; 1 1/2 pounds boneless skinless chicken thighs; For serving: charred tortillas, sour cream, shredded lettuce, grated cheese, pico de gallo and guacamole

www.foodnetwork.com

Your recipes

Cook Time: 15 minutes

Total: 1 hours

Servings: 5

Author : Valerie Bertinelli

chicken recipes poultry chicken thigh

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound tomatillos, husked, rinsed and sliced in half1 jalapeño, stemmed and halved lengthwise (see Cook's Note)1/2 yellow onion, cut into quarters1 packed cup fresh cilantro leaves2 tablespoons lime juice plus lime wedges, for serving3 cloves garlic, smashed and peeledKosher salt1 1/2 pounds boneless skinless chicken thighsFor serving: charred tortillas, sour cream, shredded lettuce, grated cheese, pico de gallo and guacamole

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

Step 2

Add the tomatillos, jalapeno and onion to the lined baking sheet and roast until the vegetables are soft and starting to brown, 20 to 25 minutes. Let cool slightly.

Step 3

Add the roasted vegetables and any juices from the baking sheet to a blender. Add the cilantro, lime juice, garlic and 1/2 teaspoon salt. Cover and blend until no large chunks remain, about 15 seconds. Add additional salt to taste.

Step 4

Add the salsa verde to a 6-quart Instant Pot® and nestle the chicken thighs into the sauce. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes (see Cook's Note).

Step 5

After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

Step 6

Add the chicken to a serving bowl and top with the salsa verde. Serve with charred tortillas, sour cream, shredded lettuce, grated cheese, pico de gallo, lime wedges and guacamole.