Chicken Chile Verde
with tomatillo salsa
Brava
Serving Size 6
Active Time:
~10 min
Total Time:
~1 hour 30 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
Keywords
Lunch
Dinner
Chef's Pan
Chicken
Dairy Free
Fall
Gluten Free
Keto
Mexican
Paleo
Recipes
Spring
Summer
Vegetables
Weekend
Winter
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
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
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.
