Best 5 Chicken Green Salsa And Nopales Recipes
Embark on a culinary adventure to the heart of Mexican cuisine with our tantalizing Chicken with Green Salsa and Nopales recipe collection. These dishes are a symphony of flavors, combining the richness of chicken, the vibrant tang of green salsa, and the unique texture of nopales, also known as prickly pear cactus paddles. Dive into the authentic flavors of Mexico with our diverse selection of recipes, ranging from a classic Chicken with Green Salsa and Nopales stew to a風味 taco filling, crispy chicken enchiladas, and a refreshing green salsa soup. Each recipe offers a unique take on this traditional combination, ensuring an unforgettable culinary experience.
Here are our top 5 tried and tested recipes!
POLLO CON NOPALES (CHICKEN AND CACTUS)
Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.
Provided by Chef Kiki
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
- Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
- Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g
CHICKEN, GREEN SALSA AND NOPALES RECIPE
Try our Chicken, Green Salsa and Nopales Recipe for a deliciously distinctive dish! Bacon and cilantro add even more flavor to our tasty nopales recipe.
Provided by My Food and Family
Categories Chicken
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat heavy extra-large skillet or Dutch oven on medium heat. Add chicken, in batches; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add cactus to skillet; cook and stir 3 min. or until crisp-tender. Stir in salsa; bring to boil. Add chicken; simmer on medium-low heat 30 min. or until done (165ºF). Remove from heat; stir in bacon and cilantro.
- Serve topped with sour cream.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
NOPALES-STUFFED CHICKEN
Cactus pads, or nopales, have been consumed for generations. Studies suggest that nopales may control blood sugar levels in some people. I think they have a flavor similar to green beans. They are available at most Latin markets and come cleaned to make it much easier to prepare at home.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the stuffing: In a medium saute pan over medium heat, add the olive oil, cactus, onions, garlic and salt and cook, stirring often, until the vegetables sweat, about 5 minutes. Continue to cook, stirring often, until the onions are fully cooked, 5 to 7 minutes longer; set aside.
- For the chicken: Place about 2 tablespoons of the cactus stuffing on one side of each chicken breast. If you have remaining stuffing, reserve it for garnish. Top with the cheese. Using a brush, coat the edges of the chicken breasts with the egg and fold over the chicken to close.
- Heat a saute pan over medium-high heat and add the canola oil. Season the chicken breasts with the salt and pepper. Carefully place each stuffed breast in the hot pan. Cook each side until seared and a nice crust forms, about 3 minutes. Transfer the chicken to a sheet pan and bake until the internal temperature is 165 degrees F, about 25 minutes.
- For the sauce: Reduce the heat to low under the saute pan that was used for the chicken. Add the cumin, coriander and paprika and cook, stirring, until toasted, for a minute or two, taking care not to burn the spices-add a little oil to the pan if it looks dry. Add the lime zest and juice and cook, stirring, until the juice has reduced. Very carefully add the tequila; it may ignite, but not for too long. Stir in the chicken stock, salt and pepper; lower the heat and cook until reduced, about 10 minutes.
- Place the chicken in a serving dish, cover with the sauce and garnish with any reserved cactus stuffing and chopped fresh parsley.
CHICKEN BREASTS IN GREEN SALSA
Chicken beasts bathed in a fragrant sauce make a delicate dish, perfect for dinner parties. Serve with rice to complete the meal. This is out of my Mexican Recipes cookbook...Yep...that's the name of the book...
Provided by teresas
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
- Shake off the excess.
- Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
- Remove the chicken from the skillet and set aside.
- Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
- Reduce the heat to a low simmer.
- Add the chicken to the sauce, spooning the sauce over the chicken.
- Cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Remove the chicken and sauce from the pan and season to taste with salt and pepper.
- Serve with sour cream, lettuce, scallion, and cilantro.
GREEN SALSA CHICKEN
When I made this my Husband kept saying Dam this is good. This is my own recipe for green salsa chicken. I used Recipe #36084 that I make, But, you can use any green salsa.
Provided by Barb G.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pound chicken breast (between 2 pieces plastic).
- Put oil in skillet,Brown chicken on both sides.
- Salt and pepper to taste.
- Place chicken into casserole dish.
- In same skillet put chicken broth and sour cream mix together and heat.
- Pour mixture over chicken.
- Spoon salsa over chicken.
- Top with grated cheese.
- Bake in 350°F oven for 30 to 45 minutes.
Nutrition Facts : Calories 433.3, Fat 30, SaturatedFat 13.6, Cholesterol 130.6, Sodium 816.1, Carbohydrate 6, Fiber 1, Sugar 4.2, Protein 34.8
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the salsa will taste. If possible, use ripe tomatoes, onions, and cilantro.
- Roast the tomatoes and tomatillos: Roasting the tomatoes and tomatillos will bring out their natural sweetness and flavor. You can roast them in the oven or on a grill.
- Use a variety of chiles: The type of chiles you use will determine the heat level of the salsa. For a mild salsa, use mild chiles such as Anaheim or poblano peppers. For a hotter salsa, use hotter chiles such as jalapeños or serranos.
- Add some acid: Acid helps to balance out the heat of the chiles and gives the salsa a fresh flavor. You can add acid in the form of lime juice, lemon juice, or vinegar.
- Season to taste: The amount of salt and pepper you add to the salsa is a matter of personal preference. Start with a small amount and add more to taste.
Conclusion:
Chicken with green salsa and nopales is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the tender chicken, the flavorful salsa, and the nopales creates a dish that is both satisfying and healthy. With a few simple tips, you can make the best chicken with green salsa and nopales that you've ever tasted.
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