September · weeknight
Simmered in salsa verde
A pot of salsa verde and something simmered in it until the sauce thickens. Chicken thighs on Sunday, eggs on Wednesday.
1 Pick a protein
- Boneless chicken thighs 1½ lbs Simmered covered in the salsa, about 25 minutes, then shredded in the sauce.
- Eggs 4 No meat. Cracked into hollows in the simmering sauce, covered 4–5 minutes.
2 Pick a flavor
- Green Salsa verde + cilantro A spoonful of salsa verde, cilantro leaves torn over the top.
- Smoky Charred chile strips + lime Strips of roasted chile, lime squeezed over.
- Pickled Escabeche + a little brine A spoonful of the jar with its brine. Crunch and acid. How to make the escabeche →
You'll need
- Salsa verde, a full batch: 1 lb tomatillos, 1 roasted chile, a handful of cilantro, juice of 1 lime, salt
- Salt
Plus your protein and your flavor.
Make it
Tap a step when it's done.
- If neededNo salsa verde yet? Boil the husked tomatillos 5 minutes until olive-green, then blend with the chile, cilantro, lime, and salt.
- SimmerBring the salsa verde to a simmer in a wide pan with a lid.
- 25 minChicken: add the salted thighs, cover, and simmer gently until they shred easily. Shred them right in the sauce.
- 4–5 minEggs: make four hollows in the sauce, crack an egg into each, and cover until the whites set.
- FinishYour flavor on top.
Leftovers
The chicken keeps four days in its sauce. It's tacos and rice bowls all week.