Chicken in Holy Leaf Green Sauce
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
£9.00
Total cost
£2.25
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
320
Calories
28g
Protein
10g
Carbohydrates
18g
Fat
2g
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.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRelated Articles
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Recado Negro - Charred Chilli Spice Paste from Yucatán
Carbonised chilli and spice paste from Yucatán, base of relleno negro, with an utterly unique flavour.
Mexican Seven-Layer Dip
Classic Tex-Mex seven-layer dip with guacamole, beans and cheese.
Blistered Peppers
Serrano chillies blistered in a hot pan with lime and Maggi sauce.
Green Salsa
Classic Mexican tomatillo and serrano chilli salsa, perfect alongside any dish.