GRILLED CHICKEN WITH SALSA VERDE
Blend up a quick tomatillo sauce and serve it with chipotle-lime chicken.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes.
- Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate.
- Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth.
- Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas.
PRESSED CHICKEN WITH SALSA VERDE
Steps:
- For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a few times to coarsely chop the herbs. With the machine running, drizzle in the olive oil to make a thick but pourable sauce. Taste and adjust the seasoning as needed.
- For the pressed chicken: Heat a charcoal or gas grill to medium-low.
- Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Remove the bricks, skillets and foil and set aside. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.
- Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side.
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
ROASTED CHICKEN WITH SALSA VERDE
Recipe from Michael Symon -- watched him make this on the Cooking Channel and it looked wonderful. Prep time does not include refrigeration time for chicken the day before.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate.
- Remove the chicken from the refrigerator 1 hour before cooking. Preheat oven to 425 degrees.
- Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin of each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F. or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10-20 minutes.
- When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and 1 tablespoons extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.
- Salsa Verde: Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving. If planning to serve after more than 1 hour, add the lemon juice at the last minute to keep the color vibrant.
Nutrition Facts : Calories 610.1, Fat 54.8, SaturatedFat 10.1, Cholesterol 86.8, Sodium 292.1, Carbohydrate 7.9, Fiber 2.1, Sugar 2.1, Protein 23.4
ROASTED CHICKEN WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
- Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
- Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
- Combine all ingredients and let sit for 2 hours or more for best results.
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.
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
LIME CHICKEN WITH SALSA VERDE SOUR CREAM
Whenever I'm in a crunch, this recipe comes to the rescue. The verde sauce gives classic baked chicken a big pick-me-up. My friends keep asking to share it with them. -Ellen Fowler, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 267mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CREAMY SALSA VERDE CHICKEN DINNER KIT RECIPE BY TASTY
This dinner kit makes for the ultimate comfort food, and the beauty of this family friendly dish is that it comes together so quickly! Tasty dinner kits are now available in stores.
Provided by Tasty
Time 30m
Yield 5 helpings
Number Of Ingredients 9
Steps:
- Add water, salt and rice to a 2-quart saucepan; stir. Bring to a boil.
- Reduce heat to low. Cover; cook 22-24 minutes. Remove from heat and set aside.
- Meanwhile, coat chicken pieces with seasoning in shallow bowl or plastic bag.
- Heat oil in 10-inch non-stick skillet over medium-high heat. Carefully add chicken and peppers; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked.
- Top rice with chicken and peppers; drizzle with Creamy Salsa Verde sauce. Sprinkle with optional toppings if desired. Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 28 grams, Sugar 1 gram
SALSA VERDE CHICKEN AND CAULIFLOWER RICE
This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.
Provided by Kristen Walker Maenke
Categories Chicken Main Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
- Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g
POACHED CHICKEN WITH SALSA VERDE
This will make a filling meal for four and leave you with enough broth to make a hearty soup afterwards.
Provided by Sackville
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Get out a very large pan and put the chicken in it.
- Tuck the chicken wings around the bird, as well as the vegetables, peppercorns bay leaves and parsley.
- Cover with cold water and bring to a boil.
- Skim the froth off the top, then turn down the heat so the liquid bubbles only gently.
- After an hour or so, turn off the heat, remove the chicken and put it into a shallow dish with some of the hot stock poured over.
- Cover with aluminium foil or an overturned bowl.
- While the chicken is resting, make the salsa verde by throwing everything except the olive oil in a blender or food processor.
- Switch on the blender and slowly start to drizzle in the olive oil.
- You will need enough to make a thick slush, so start with about six glugs.
- An imprecise measurement, I know, but sometimes you just have to go by what looks and tastes right.
- When the chicken is ready, cut off the meat and serve on plates with a tiny bit of broth and a spoonful or two of the sauce.
Nutrition Facts : Calories 681, Fat 43.4, SaturatedFat 12.3, Cholesterol 212.8, Sodium 510, Carbohydrate 16, Fiber 3.5, Sugar 6.3, Protein 55.1
CILANTRO SALSA-VERDE CHICKEN
Make and share this Cilantro Salsa-Verde Chicken recipe from Food.com.
Provided by Denise
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a saucepan over medium heat.
- Add onion and garlic and saute until soft.
- Add chicken breasts and saute until golden brown.
- Add salsa verde, chicken broth and cilantro.
- Reduce heat to low and simmer for 3 to 5 minutes.
- Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.
Nutrition Facts : Calories 371.8, Fat 21.1, SaturatedFat 7.6, Cholesterol 108.1, Sodium 978.3, Carbohydrate 10.4, Fiber 1.1, Sugar 7.9, Protein 32
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