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95% would make again

Salsa-Braised Chicken With Avocado

Store-bought salsa gets a glow-up in this easy braised chicken recipe. Chicken thighs are browned until crispy, then baked in a salsa verde and white wine sauce until tender all the way through. Topped with cilantro and avocado, this dish is as fresh as it is easy to make! This content is intended solely for users of legal drinking age. Drink responsibly.

Tasty Team
March 02, 2022
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Salsa-Braised Chicken With Avocado
Total Time

1 hr 5 min

1 hr 5 min

Prep Time

15 minutes

15 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

  • 6 bone-in, skin-on chicken thighs
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ½ cup white wine (120 mL)
  • 3 cups store bought salsa verde (375 g)
  • 2 ripe avocados, pitted, peeled, and cubed
  • ¼ cup fresh cilantro (10 g)
  • warmed tortilla, for serving (optional)

Nutrition Info

  • Calories 905
  • Fat 67g
  • Carbs 21g
  • Fiber 5g
  • Sugar 0g
  • Protein 48g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12–15 minutes. Using tongs, transfer the thighs to paper towels.
  3. Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes.
  4. Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes.
  5. Sprinkle with the cilantro and serve with tortillas on the side, if desired.
  6. Enjoy!

Ingredients

for 4 servings

  • 6 bone-in, skin-on chicken thighs
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • ½ cup white wine (120 mL)
  • 3 cups store bought salsa verde (375 g)
  • 2 ripe avocados, pitted, peeled, and cubed
  • ¼ cup fresh cilantro (10 g)
  • warmed tortilla, for serving (optional)

Nutrition Info

  • Calories 905
  • Fat 67g
  • Carbs 21g
  • Fiber 5g
  • Sugar 0g
  • Protein 48g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12–15 minutes. Using tongs, transfer the thighs to paper towels.
  3. Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes.
  4. Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes.
  5. Sprinkle with the cilantro and serve with tortillas on the side, if desired.
  6. Enjoy!
Salsa-Braised Chicken With Avocado

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