Salsa-Braised Chicken Thighs with Green Chiles
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September is back-to-school season, which means weeknight dinners need to be fast, flavorful, and hands-off. This salsa-braised chicken is all three — the salsa does all the seasoning work while you focus on getting everyone to the table.
We're using our Chile de Agua Salsa here for its bright, smoky depth, but the Restaurant Style Medium Salsa works beautifully too if you prefer a milder heat.
Salsa-Braised Chicken Thighs with Green Chiles
Serves: 4 | Time: 40 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 jar Chile de Agua Salsa
- 1 can (4 oz.) diced green chiles
- ½ onion, sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt, pepper, and olive oil
- Fresh cilantro and lime to finish
- Warm tortillas or rice to serve
Instructions
- Season chicken thighs generously with salt, pepper, and cumin. Sear skin-side down in a hot oven-safe skillet with olive oil, about 4 minutes until golden. Flip and sear 2 more minutes.
- Remove chicken briefly, then sauté onion and garlic in the same pan for 2 minutes.
- Pour in the full jar of salsa and the green chiles. Nestle chicken back in, skin-side up.
- Cover and simmer on low heat 25–30 minutes until chicken is cooked through.
- Finish with fresh cilantro and a squeeze of lime. Serve with warm tortillas or over rice.
The sauce that's left in the pan is incredible — spoon it over everything on the plate. Leftovers reheat beautifully the next day.
Shop the Chile de Agua Salsa →