A signature, fire-roasted salsa verde dish that balances brightness, smoke, and comfort.
Serves: 4–6 people | Active Time: ~40 minutes | Total Time: ~75 minutes
Preheat oven to 425°F (220°C).
Place tomatillos, poblano, serrano, onion wedges, and garlic cloves on a rimmed baking sheet. Drizzle lightly with oil and toss gently.
Roast for 25–30 minutes, turning once halfway, until:
Remove from oven and allow to cool slightly. Peel garlic.
Add roasted vegetables to a blender.
Add cilantro, lime juice, Mexican oregano, cumin, salt, and chicken stock.
Blend until mostly smooth but not watery. With the blender running, slowly drizzle in the oil to emulsify.
Taste and adjust salt or lime. The salsa should be bright, savory, and slightly thick, able to coat a spoon.
Pat chicken thighs dry with paper towels.
Season evenly with salt, pepper, smoked paprika, and ground coriander.
Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add oil.
Sear chicken in batches if needed, 4–5 minutes per side, until deeply golden and lightly charred. Do not rush this step—color equals flavor.
Remove chicken and set aside.
Reduce heat to medium.
Carefully pour the salsa verde into the same pan, scraping up browned bits from the bottom.
Nestle chicken back into the sauce. Spoon salsa over the top.
Cover and simmer gently for 15–20 minutes, until:
Uncover and simmer 5 additional minutes to concentrate the sauce.
Taste and adjust seasoning.
Rinse rice under cold water until the water runs mostly clear.
In a medium pot, melt butter over medium heat. Add rice and toast gently for 1–2 minutes, stirring.
Add chicken stock and a pinch of salt. Bring to a boil. Cover, reduce heat to low, and simmer 15 minutes.
Remove from heat and rest, covered, 5 minutes.
Fluff with a fork. Fold in lime zest, lime juice, and cilantro. Adjust salt.
Spoon rice into wide bowls or plates.
Top with chicken thighs and generous spoonfuls of salsa verde.
Finish with:
Serve immediately.
