Best 5 Chicken With Salsa Verde Recipes
**Chicken with Salsa Verde: A Symphony of Flavors**
Savor the vibrant flavors of Mexico with our delightful Chicken with Salsa Verde recipe, an exquisite dish that tantalizes your taste buds with every bite. This culinary masterpiece features tender chicken breasts smothered in a zesty and aromatic salsa verde, a vibrant green sauce crafted from fresh herbs, tangy tomatillos, and a hint of spice. Served alongside fluffy rice and a medley of grilled vegetables, this dish offers a harmonious balance of textures and flavors, making it a perfect choice for a satisfying and memorable meal.
**Salsa Verde Chicken Tacos**
For those who love the convenience of tacos, our Salsa Verde Chicken Tacos recipe is a must-try. These tacos are bursting with flavor, featuring succulent chicken coated in our delectable salsa verde, all nestled in warm corn tortillas. Topped with a vibrant array of fresh toppings such as diced tomatoes, crisp lettuce, creamy avocado, and a dollop of sour cream, these tacos are a fiesta of flavors and textures that will leave you craving more.
**Salsa Verde Enchiladas**
If you're looking for a hearty and comforting meal, our Salsa Verde Enchiladas recipe is sure to satisfy. These enchiladas are filled with tender chicken and smothered in our rich and flavorful salsa verde, then baked to perfection. Topped with melted cheese, these enchiladas offer a delightful combination of gooey, cheesy goodness and a tangy, herbaceous sauce. Served with sides of guacamole, sour cream, and rice, this dish is a celebration of Mexican cuisine that will warm your heart and fill your belly.
**Salsa Verde Chicken Soup**
For those chilly evenings when you crave a soothing and restorative meal, our Salsa Verde Chicken Soup recipe is the perfect choice. This soup is brimming with tender chicken, fresh vegetables, and a flavorful broth infused with the zest of our salsa verde. Served with a side of crusty bread or crackers, this soup will chase away the cold and leave you feeling cozy and content.
**Conclusion**
Indulge in the exquisite flavors of our Chicken with Salsa Verde recipes and experience a culinary journey to the heart of Mexican cuisine. Whether you prefer the convenience of tacos, the comfort of enchiladas, the warmth of soup, or the classic combination of chicken and salsa verde, these recipes offer something for every palate. So, gather your ingredients, fire up your kitchen, and let the tantalizing aromas of salsa verde fill your home as you create these delicious and memorable dishes.
SLOW COOKER SALSA VERDE CHICKEN
This spicy, saucy chicken takes almost no time to prep in the morning and only 5 minutes to finish before eating. At its simplest, the recipe is a meal-in-a-bowl stew, and the toppings are key to making it feel special. You could serve the chicken over rice or a whole grain, or use it as a taco or enchilada filling (use a slotted spoon to serve the chicken, if it is very saucy). You can also add 1 cup of frozen or fresh corn, or a drained 15-ounce can of black beans or pinto beans; just add them at the end along with the fresh cilantro and scallions. The level of heat in jarred salsas can vary, so taste yours first to ensure it is to your liking. If you want more spice, leave some of the jalapeño seeds in, or use hot canned green chiles instead of mild ones.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 5h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
- Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.
SALSA VERDE CHICKEN CASSEROLE
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN WITH SALSA VERDE
Though there are a lot of ingredients in this recipe, it's a straightforward chicken saute-and-sauce combination. Brown the chicken -- dark meat is preferable -- then lightly brown the seeds, then soften the vegetables. The tomatillos, if canned, provide enough liquid; if you're using fresh tomatillos you might need to add a little water or stock, but not much. The chicken simmers in the sauce, and lime juice completes the picture. This is traditionally served with a host of garnishes, which I see as optional but fulfilling.
Provided by Mark Bittman
Categories poultry, main course
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Put lard or oil in a large, deep skillet or casserole that can later be covered. Turn heat to medium-high and wait until lard melts or oil is hot. Add chicken, skin-side down. Season with salt and pepper and brown well, turning pieces as necessary, 10 to 15 minutes. Remove chicken; pour off excess fat from pan.
- Brown pepitas lightly in same pan over medium heat; remove with a slotted spoon. Add onion, garlic and chiles; cook until soft, stirring occasionally and seasoning with salt and pepper, about 10 minutes. Add tomatillos and their juices (if using fresh tomatillos, add about 1/2 cup stock or water). Stir, then reduce a bit over medium-high heat, about 5 minutes.
- Return pepitas to pan, then add chicken. Cover and finish cooking, about 15 minutes, adding stock or water if necessary. Remove chicken. Finish sauce with herbs and lime. Serve with whatever garnishes you like.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 25 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 529 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN SALSA VERDE
Steps:
- For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
- Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
- For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.
ROASTED SPLIT CHICKEN WITH DILL SALSA VERDE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
- In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
- Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.
Tips:
- To make the most flavorful salsa verde, use fresh herbs. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
- To make the chicken more flavorful, marinate it in the salsa verde for at least 30 minutes before cooking.
- Chicken with salsa verde can be served with a variety of side dishes, such as rice, pasta, or vegetables.
- If you are short on time, you can use store-bought salsa verde. However, homemade salsa verde is definitely worth the extra effort.
- This dish can be made ahead of time. Simply cook the chicken and salsa verde according to the recipe, then store them separately in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the chicken and salsa verde and serve.
Conclusion:
Chicken with salsa verde is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of juicy chicken and flavorful salsa verde is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give chicken with salsa verde a try.
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