Serious Eats: Recipes

Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde

[Photograph: Nick Kindelsperger]

One of my favorite meals in the world is Leo Maya's Chicken with Green Sauce, a recipe Mario Batali shared with Serious Eaters a few years ago. It's simple, direct, and aggressive. Tomatillos are blended up with lime juice, cilantro, and serranos, then poured into a large pot with a chicken thighs. It's a perfect dish for those tired of bland chicken dishes. It works better as a humble family meal than some kind of elegant feast.

So I nearly lost it when I came across this recipe in Rick Bayless's Mexican Everyday, because it seemed like the grownup, elegant cousin. The ingredients don't differ too much, but the process of cooking them does.

The chicken is well-browned. The onions are cooked to a golden brown. Overall, it's more balanced, and there is a pleasant glow instead of a fierce burn. It's kind of missing that unhinged gluttony of Leo Maya's—but sometimes this is what I'm in the mood for.

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