This Shredded Chicken in Salsa Verde features tender, fall-apart chicken simmered in a vibrant homemade sauce made from charred tomatillos, jalapeños, and Anaheim peppers. The bright, tangy salsa verde is the standout feature that transforms simple chicken breasts into an authentic Mexican dish.
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In a medium pot, combine chicken breasts, half of the onion (roughly chopped), and half of the garlic cloves (smashed).
Pour in the chicken broth to cover the ingredients. Season with salt and pepper.
Bring the pot to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes.
Once cooked, remove the chicken from the pot and set it aside. Reserve the poaching liquid.
In a large skillet over medium-high heat, add the avocado oil.
Add the tomatillos, the remaining half of the onion (chopped), the jalapeño, Anaheim pepper, and the remaining garlic cloves to the skillet.
Season the vegetables with salt and pepper and sauté, turning occasionally, until they are softened and charred in spots.
Pour the reserved chicken poaching liquid into the skillet with the charred vegetables. Bring to a simmer.
While the sauce simmers, shred the cooked chicken breasts using two forks.
Use an immersion blender to blend the salsa verde directly in the skillet until it reaches your desired consistency.
Stir in the dried Mexican oregano, fresh cilantro, and the juice of half a lime. Blend briefly to combine.
Add the shredded chicken to the salsa verde and stir to coat. Let it simmer for a few minutes to allow the flavors to meld.
Serve the shredded chicken in salsa verde over a bed of cooked white rice.
Garnish with finely diced white onion, more fresh cilantro, a squeeze from the remaining lime half, and tortilla chips on the side.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently over medium heat on the stovetop, adding water if needed to loosen the sauce.
Yes, substitute 2 cups canned salsa verde for the charred tomatillos, jalapeño, and Anaheim pepper mixture. The homemade version offers fresher flavor, but canned works in a pinch.
The chicken is ready when it reaches 165°F internally and shreds easily with two forks after simmering for 20–25 minutes.
Yes. Prepare the chicken and salsa verde up to 3 days ahead, store in an airtight container in the refrigerator, and reheat gently on the stovetop before serving.
Substitute with poblano peppers or additional jalapeños for more heat, or bell peppers for a milder, sweeter version.
The heat level is mild to medium depending on jalapeño and Anaheim pepper ripeness. Remove jalapeño seeds for less spice, or add extra jalapeños for more heat.
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