Salsa Verde Chicken Recipes

Steps:

• For the chicken, butterly the breasts open and flatten with a meat mallet or rolling pin.
• You can do this using cling wrap to avoid mess.
• Season with salt and pepper.
• Heat oil in a frying pan.
• Add garlic and thyme.
• Allow to infuse slightly.
• Add breasts to pan.
• Cook for 2 minutes on each side or until cooked through.
• Slice chicken into manageable pieces.
• For the Salsa Verde.
• Combine all of the ingredients in a foodprocessor OR chop the herbs, garlic, and anchovy fillets really fine and add other ingredients.
• You will need to taste the sauce, it should not need salt if you use the anchovies but it might need a little more of another ingredient.
• Blanch the beans in plenty of lightly salted boiling water for 3 minutes.
• Refresh in cold water to stop the cooking process.
• Combine beans and avocado in a bowl.
• Stir in some of the salsa verde and toss to coat.
• Serve with the chicken on top and perhaps a little more dressing on top.
• This can be served warm or at room temperature.
• It is nice either way.

Steps:

• Preheat the oven to 450 degrees F.
• Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
• Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
• Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
• Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
• Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
• While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
• Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.

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.

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.

Steps:

• In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
• Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
• Remove chicken, and allow to cool enough to handle.
• Strain stock, and discard veggies, reserving the stock in the same pot.
• When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
• Add meat to soup pot.
• Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
• Serve in burritos with rice, beans, cheese, sour cream and guacamole.

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.

Steps:

• Chicken: Heat butter over medium-high heat in a large (11 - 12 inch), deep ovenproof skillet or 5-6 quart Dutch oven.
• Whisk in flour to make a paste.
• Mix broth, salsa verde, and evaporated milk and whisk in all at once. Whisk, vigorously at first, until mixture simmers and thickens to sauce consistency.
• Stir in chicken, heat through, and cover to keep warm.
• Meanwhile, adjust oven rack to lower-middle position and heat oven to 400 degrees.
• Dumplings: Heat milk and butter in a small saucepan until steamy.
• Mix flour, cornmeal, baking powder, salt, scallions, and cilantro in a medium bowl with a fork. Stir in milk mixture to form a smooth, firm dough.
• Pinch off Ping-Pong-ball-size peices of dough with your fingers and drop onto chicken mixture.
• Return chicken to a simmer over medium-high heat.
• Cover and transfer pan to oven and bake until dumplings are cooked through, 15 to 20 minutes. Serve.