Inspiration: So. The first several months after having a baby? Those were some crazy times. When I think back, I remember eating in a very specific way. 1)We ate previously frozen meals. 2)Family brought us food. 3)Brandon picked up take out from some favorite local places – namely, street tacos or gyros. Or…..4) I whipped up some quick meals like this one. There definitely wasn’t any fancy-schmancy paella making back then. And though I’m so happy that we’ve finally begun to fall into a nice little routine as a family, there’s definitely a part of me that is nostalgic for those insane, eating-on-the-sofa, baby-in-our-laps days. This little recipe (and a few others like it that I’ll share at some point) takes me back there in some tiny way. And that makes me smile.

What We Loved: This recipe gives you quick, delicious Mexican flavors without much time or any fuss. Time and again we’ve said that Mexican foods are our favorite cuisine, and we appreciate anything from tiny little recipes like this all of the way to the most authentic, time-consuming recipes that we’ve eaten or made. For how easy this one is, it’s pretty darn tasty. The best part is letting the onions and chicken get nice and browned in the pan, and then scraping all of those brown bits up into the salsa verde sauce. That makes for some delicious and rich flavor. The sour cream thickens everything up nicely, and some sliced grape tomatoes and cilantro add a great freshness to the dish.

Tips: Make this on a weeknight. It’s easy peasy. And do use chicken thighs. Chicken breasts are just so tough when cooked this way. Using chicken thighs = tender, more flavorful chicken.

Salsa Verde Chicken
Source: Original Recipe

Olive oil or butter
1/2 onion, diced
1 clove garlic, minced
~1 lb chicken thighs, diced
Salt and pepper
8 oz salsa verde (I use jarred)
About 1/3 cup sour cream
Chopped cilantro, for garnish
Diced grape tomatoes, for garnish

1. Heat the oil or butter in a large saute pan over medium heat. Add the onion, and cook until softened. Stir in the garlic.

2. Season the chicken with salt and pepper. Add the chicken to the pan, and stir everything together. Saute until the chicken is cooked through and everything is getting nice and browned. The browning is important – it makes the sauce so much richer.

3. Add the salsa verde. Scrape the bottom of the pan, incorporating all of the brown bits into the sauce.

4. Reduce the heat to medium-low and add the sour cream. Stir to combine, and cook until heated through.

5. Serve garnished with cilantro and tomatoes.