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Chicken in Holy Leaf Green Sauce

Name: Chicken in Holy Leaf Green Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tbsp Olive Oil; 3 tsp Garlic; 500 ml Chicken Stock; 1 Spring onion; 100 g Hoja santa; 2 Jitomate; 1 Tajín Classic Chilli & Lime 400g; 1 tsp Black Pepper; 1 kg Chicken; 1 tsp Salt

4.0(1 rating)

55 min (15 prep + 40 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 22 Jun 2026

Chicken in an intense green sauce of fresh holy leaf, tomatillo and serrano chilli.

About this recipe

A Veracruz chicken stew bathed in an intense green sauce of fresh hoja santa (holy leaf), tomatillo and serrano chilli. The holy leaf contributes a deep anise-herbal flavour characteristic of the Huasteca and Totonacapan cuisines.

History & Origin

Hoja santa (Piper auritum) is one of the most aromatic and versatile herbs in Mexican cuisine. With its large velvety leaves that smell of anise and mint, it is an essential ingredient in the cooking of Veracruz, Oaxaca, Tabasco and the south-east in general. In the Totonac region of Veracruz it is used to wrap tamales, scent green moles and, as in this recipe, create a green sauce with its own identity. Chicken in hoja santa sauce is the Sunday dish of rural Veracruz families.

Estimated cost

£32.05

Total cost

£8.01

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

28g

Protein

10g

Carbohydrates

18g

Fat

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Poach the chicken in stock with salt, half an onion and 2 garlic cloves for 25 minutes. Reserve the stock.
2
Boil the tomatillos with the serrano chilli until tender, about 8 minutes.
3
Blend the tomatillos and chilli with the hoja santa leaves (remove the stalks), remaining garlic, onion and a cup of stock. Blend until you have a smooth, intensely green sauce.
4
Strain the sauce. Heat the oil in a casserole dish and fry the green sauce over high heat, stirring for 5 minutes until fragrant.
5
Add the remaining stock and the cooked chicken. Season with salt. Simmer over low heat for a further 10 minutes to marry the flavours.
6
Serve with white rice, black beans and totopos. The sauce should be thick and a deep green colour.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.