Chicken Chile Verde

Chicken Chile Verde

with tomatillo salsa

Brava

Serving Size 6

Active Time:

~10 min

Total Time:

~1 hour 32-35 minutes


Ingredients

  • 8 bone-in, skin-on chicken thighs
  • ½ cup chicken or vegetable stock
  • 2 cups salsa verde

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava Chef's Pan

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Chef's Pan
  • Chicken
  • Dairy Free
  • Fall
  • Gluten Free
  • Keto
  • Mexican
  • Paleo
  • Recipes
  • Spring
  • Summer
  • Vegetables
  • Weekend
  • Winter

  1. 1

    Brown chicken thighs

    • Rinse chicken thighs and pat dry with paper towels. Season both sides with salt and pepper.
    • Place thighs skin-side up in Brava Chef’s Pan and slide, uncovered, into top shelf.
    • Press green button to begin cooking.
    • Note: You will add additional ingredients after 12 minutes.

  2. 2

    Braise chicken

    • Once Brava notifies you, carefully remove Chef’s Pan from Brava. Add chicken stock and salsa verde. Cover with lid and return to top shelf.
    • Press green button to continue cooking.

  3. 3

    Finish and serve

    • When your food is done, carefully remove Chef’s Pan from Brava.
    • Using forks or tongs, gently shred chicken and remove bones. If chicken does not shred easily, return lid and bake for additional 15 minutes.
    • Serve with side of tortillas, if desired.