PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE
Tender and juicy Peruvian-style roast chicken with a spicy, luscious green sauce.
Provided by Jennifer Segal (Green Sauce adapted from The Serious Eats Food Lab by J. Kenji López-Alt)
Categories Dinner
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
- Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
- Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
- Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
- Note: The nutritional information does not include the green sauce.
Nutrition Facts : Calories 614, Fat 43 g, Carbohydrate 7 g, Protein 49 g, SaturatedFat 10 g, Sugar 3 g, Fiber 1 g, Sodium 694 mg, Cholesterol 340 mg
CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)
Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Provided by VMB
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
- Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
- Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
- Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
- Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
- Bake in the preheated oven until heated through, about 20 minutes.
Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g
CHICKEN IN GREEN SAUCE
An easy meal to throw together and it looks like you put a lot of work into it. Very good served with mashed potatoes...enjoy!
Provided by mydesigirl
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On a plate,combine the flour,1/4 teaspoon salt and pepper and dredge the chicken in it shaking off excess.
- In a large nonstick skillet,heat oil over medium heat,adding chicken.
- Cook until golden brown,turning once (about 5 minutes).
- Add broth,garlic,lemon juice,parsley,chives,tarragon,red pepper flakes and remaining 1/4 teaspoon salt.
- Bring to a boil,reduce to a simmer and cook,partially covered,until chicken is cooked through (about 10 minutes).
- With a slotted spoon,transfer chicken onto 4 serving plates.
- Bring sauce to a boil over medium-high heat,add the peas and cook,uncovered until the sauce is reduced to 1/2 cup (about 3 minutes).
- Spoon the peas and sauce over the chicken and serve.
PUERTO RICAN CHICKEN IN GREEN SAUCE
Slow cooker recipe from Food and Wine. Haven't tried it yet, but it has all the flavors I love. You could use all drumsticks or all thighs. The author does not recommend breasts due to the dryness factor. Sounds like it would be good topped with fresh cilantro (never too much cilantro for me) and sliced scallions.
Provided by kitchenslave03
Categories Chicken
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
- Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
- Serve with rice and lime wedges, drizzled with a bit of oil.
CHICKEN WITH GREEN CHILE SAUCE
Make and share this Chicken With Green Chile Sauce recipe from Food.com.
Provided by ddav0962
Categories Chicken Breast
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts with salt. Dip in flour, shaking off excess. Heat large skillet over med-high heat until hot. Add oil; heat until hot. Cook chicken in batches 8-10 minutes or until golden, turning once. Remove chicken.
- Cook onion and garlic in same skillet over medium heat 5 minutes or until browned. Stir in salsa verde, water and cilantro. Return chicken to skillet. Simmer 10-15 minutes or until chicken is no longer pink in center. Remove from heat; place chicken on platter.
- Whisk sour cream into onion mixture (do not boil); pour over chicken.
Nutrition Facts : Calories 223.6, Fat 10.1, SaturatedFat 2.5, Cholesterol 80.5, Sodium 291.3, Carbohydrate 5.8, Fiber 0.4, Sugar 1, Protein 26
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.
CHICKEN THIGHS WITH GREEN SAUCE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h15m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them. Turn the pieces to coat them evenly with oil. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking. Sprinkle lightly with salt and pepper.
- Cover the skillet securely and cook over very low heat for 1 hour.
- Uncover the skillet. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved. Taste the sauce and season as desired with salt. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN SAUCE CHICKEN (CROCK POT) OAMC
I came up with this when I have left over green enchilada sauce. DH really liked this. Great served with mashed potatoes or rice. This would be a great OAMC dish because you can put the sauce over the chicken before freezing and use it like a dump chicken dish.
Provided by Huskergirl
Categories Chicken
Time 4h5m
Yield 4 thighs, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Brown chicken (or not).
- Place in crock pot.
- Add onions.
- Pour enchilada sauce over chicken.
- Cook for at least 4 hours.
- You can make a gravy after chicken in cooked by adding cornstarch slurry to the sauce and cook on high for 15 to 20 minutes.
- I did not brown chicken because I had bl/sl chicken thighs, but if I had skin on I would have browned first.
Nutrition Facts : Calories 241.1, Fat 15.8, SaturatedFat 4.3, Cholesterol 79, Sodium 254.8, Carbohydrate 6.5, Fiber 0.9, Sugar 1.2, Protein 17.4
CHICKEN WITH GREEN CHILI SAUCE
What an easy, flavorful dish! Lemon adds tang, Cajun seasoning brings a kick and sour cream cools it all down. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides., In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice.
Nutrition Facts : Calories 332 calories, Fat 6g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 634mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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