Braised Salsa Verde Chicken



  • 2 1/2 pounds chicken drumsticks
  • 1 teaspoon salt (preferably kosher salt or pink himalayan salt)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon coconut oil
  • 1/41/2 cup chicken broth
  • 12 ounce jar salsa verde
  • 1/3 cup freshly chopped cilantro and/or basil


  1. In a small bow mix together salt, garlic powder, cumin, coriander, paprika, oregano and pepper until blended.
  2. Place chicken in a large bowl or large resealable bag.
  3. Sprinkle spice blend over chicken and toss to coat.
  4. If desired refrigerate chicken with spice rub for a few hours or overnight to really let that rub sink in.
  5. Heat coconut oil in a large skillet over medium-high heat.
  6. Add chicken working in batches to give the chicken enough room to really crisp up.
  7. Brown chicken about 5-7 minutes per side.
  8. Transfer chicken to a plate and continue to cook the rest of the chicken if needed.
  9. Once all the chicken is browned turn the heat to high and deglaze skillet with 1/4-1/2 cup chicken broth scrapping up all the chicken pieces.
  10. Pour in jar of salsa verde and cook for a minute or two longer until sauce starts to bubble.
  11. Reduce heat to a simmer over medium-low heat.
  12. Add all the cooked chicken back in and turn to coat.
  13. Cover and simmer for 20-30 minutes until chicken is cooked thoroughly.
  14. Cook time really depends on how long you cooked the chicken beforehand and how meaty the chicken is. Also the longer you let it simmer in this yummy sauce the better.
  15. Sprinkle with some freshly chopped cilantro and or basil before serving.