Chicken Jocón Verde with Tomatillo and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Guatemalan green stew featuring tender chicken simmered in a flavorful tomatillo and cilantro sauce, perfect with rice or tortillas. This latin american-inspired chicken ready in about 65 minutes pairs bone-in chicken thighs, medium, husked and rinsed tomatillos, packed fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 6 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to boil and add 8 medium tomatillos, cooking for 5 minutes until softened and slightly translucent. Drain and set aside.
  2. Step 2: In a blender, combine the cooked tomatillos, 2 cups packed fresh cilantro leaves, 1 medium chopped green bell pepper, 1 medium chopped white onion, and 3 garlic cloves. Blend until smooth.
  3. Step 3: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 6 bone-in chicken thighs and brown for 4 minutes per side until golden.
  4. Step 4: Pour the tomatillo-cilantro sauce over the chicken and add 2 cups chicken broth. Stir gently and season with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
  5. Step 5: Cover and simmer on low heat for 40 minutes, or until chicken is cooked through and tender.
  6. Step 6: Stir in 1 tablespoon fresh lime juice, adjust seasoning if needed, and serve with warm 6 corn tortillas to soak up the sauce.

Frequently asked questions

How long does Chicken Jocón Verde with Tomatillo and Cilantro take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken Jocón Verde with Tomatillo and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Chicken Jocón Verde with Tomatillo and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Jocón Verde with Tomatillo and Cilantro for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Jocón Verde with Tomatillo and Cilantro?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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