Taiwanese🥩 Meat

Mexican-Style Freezer Meal Prep: Pollo en Salsa Verde

Name: Mexican-Style Freezer Meal Prep: Pollo en Salsa Verde
Cuisine: Taiwanese
Ingredients: 4 pieces Chicken thighs (bone-in, skin-on); ~1½ tsp Salt; ~½ tsp Black pepper; ~2 tbsp Cooking oil; ~1 Onion; ~4 cloves Garlic; 1 Jalapeño, deseeded; ~1½ lb Tomatillos; ~¼ cups Fresh mint; ~½ cup Fresh cilantro; ~3 tbsp Lime juice

This is part of a creative bulk meal-prep method using stackable silicone freezer molds to build mix-and-match Mexican-themed frozen meals. This entry focuses on the standout protein recipe: Pollo en Salsa Verde, a simple but deeply flavorful braised green chicken that freezes and reheats beautifully.

High-protein

Adapted from a video by LifebyMikeG

A Revolution in Meal Prepping...

Watch on YouTube

Ingredients

Chicken thighs (bone-in, skin-on)Boneless/skinless can be used but will be less flavorful4 pieces
Salt~1½ tspest.
Black pepper~½ tspest.
Cooking oil~2 tbspest.
Onion~1est.
Garlic~4 clovesest.
Jalapeño, deseededLeave seeds in for extra heat1
TomatillosForms the base of the salsa verde~1½ lbest.
Fresh mint~¼ cupsest.
Fresh cilantro~½ cupest.
Lime juice~3 tbspest.

Steps

1
Season both sides of the chicken thighs with salt and pepper.
2
Heat oil in a sauté pan over medium heat and cook the chicken skin-side down until crispy and golden.
3
While the skin crisps, blend the onion, garlic, deseeded jalapeño, tomatillos, mint, cilantro, lime juice, and salt into a smooth salsa verde.
4
Flip the chicken to brown the other side briefly, then pour the blended salsa verde into the pan.
5
Cover and let the chicken simmer in the sauce for about 30 to 45 minutes; the longer it cooks, the more tender and shreddable it becomes.
6
Once tender, shred the chicken with forks and remove the bones.
7
Mix the shredded chicken with the sauce, portion into freezer molds, and freeze for easy meal-prep servings.

Mexican-Style Freezer Meal Prep: Pollo en Salsa Verde

Ingredients

Steps

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