Mexican-Style Chicken with Tomatillo Potato Salad
Customer Favorite

Mexican-Style Chicken

with Tomatillo Potato Salad

35 MIN
4 Servings
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. This vibrant dish features juicy chicken thighs coated with a blend of bold spices (like smoked paprika, cumin, and more), then served alongside a hearty potato salad dressed with a lightly spicy sauce made with tomatillo, a tart fruit classic in Mexican cuisine.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Mexican-Style Chicken with Tomatillo Potato Salad
Title
time-saving
tips & techniques
Yukon Gold Potatoes
Sweet Pepper
Scallions
Creamy Mustard Sauce
How To: Hold a Chef's Knife
Cotija Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook, uncovered, 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Place in a bowl; add the sliced white bottoms of the scallions. Roughly chop the piquante peppers.

Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F for chicken.

Cook the sweet peppers:
4 Cook the sweet peppers:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

Make the potato salad & serve your dish:
5 Make the potato salad & serve your dish:

In a large bowl, whisk together the tomatillo-poblano sauce, creamy mustard sauce, and 2 teaspoons of olive oil. Add the cooked potatoes, cooked sweet peppers, and chopped piquante peppers; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Garnish with the sliced green tops of the scallions and cheese. Enjoy! 

Make ahead modifications:
6 Make ahead modifications:

Prepare as directed, then stir the sliced green tops of the scallions into the potato salad. Transfer the finished potato salad and sliced chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. Serve the sliced chicken with the potato salad on the side. Garnish with the cheese. Enjoy!

Tips from Home Chefs

Mexican-Style Chicken

Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook, uncovered, 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly.

2 Prepare the remaining ingredients:

While the potatoes cook, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the sweet peppers; remove the cores, then large dice. Place in a bowl; add the sliced white bottoms of the scallions. Roughly chop the piquante peppers.

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

* An instant-read thermometer should register 165°F for chicken.

4 Cook the sweet peppers:

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the prepared sweet peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Turn off the heat.

Cook the sweet peppers:
Make the potato salad & serve your dish:
5 Make the potato salad & serve your dish:

In a large bowl, whisk together the tomatillo-poblano sauce, creamy mustard sauce, and 2 teaspoons of olive oil. Add the cooked potatoes, cooked sweet peppers, and chopped piquante peppers; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the potato salad. Garnish with the sliced green tops of the scallions and cheese. Enjoy! 

6 Make ahead modifications:

Prepare as directed, then stir the sliced green tops of the scallions into the potato salad. Transfer the finished potato salad and sliced chicken to separate airtight containers. Cool, uncovered, then cover and refrigerate. Refrigerate the cheese. Serve the sliced chicken with the potato salad on the side. Garnish with the cheese. Enjoy!

Make ahead modifications:
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