Chicken Salsa Verde Recipes

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SALSA VERDE CHICKEN CASSEROLE



Salsa Verde Chicken Casserole image

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

2 cups shredded rotisserie chicken
1 cup sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups shredded Monterey Jack cheese
Optional toppings: Avocado slices, thinly sliced green onions or fresh cilantro leaves

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.

SALSA VERDE CHICKEN BAKE



Salsa Verde Chicken Bake image

Busy day? Bake boneless, skinless chicken breasts in tomatillo salsa verde sauce. Topped with oozy melted jack cheese, it's an easy one-pot dinner.

Provided by Elise Bauer

Categories     Dinner     1-Pot     Casserole     Quick and Easy     Casserole     Chicken     Chicken Breast     Salsa Verde     TexMex

Time 35m

Yield 4

Number Of Ingredients 4

1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
1 3/4 cups (1 15-ounce jar) tomatillo salsa verde
4 ounces grated Monterey jack and/or pepper jack cheese
1/2 cup chopped fresh cilantro (optional)

Steps:

  • Preheat the oven: Preheat the oven to 350°F.
  • Bake the chicken: Bake the chicken for 25 to 30 minutes. If you have a meat thermometer, use it. The chicken should be removed from the oven when the internal temperature of the breast meat reaches 150°F.
  • Serve: Remove from oven. Serve immediately. Spoon over cooked rice or quinoa. Sprinkle with chopped fresh cilantro. Serve with tortilla chips for crunch if you would like.

Nutrition Facts : Calories 426 kcal, Carbohydrate 7 g, Cholesterol 170 mg, Fiber 2 g, Protein 61 g, SaturatedFat 7 g, Sodium 926 mg, Sugar 4 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHICKEN WITH SALSA VERDE



Chicken With Salsa Verde image

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

2 tablespoons lard or neutral oil, like grapeseed or corn
4 chicken leg-thigh pieces, each cut in two (or use 8 thighs)
Salt and pepper
1 1/2 cups pepitas (green squash seeds)
1 large onion, chopped
4 cloves garlic, chopped
4 medium poblano or other mild green fresh chiles, diced, stemmed, seeded and chopped
2 Serrano, jalapeño or other hot green fresh chiles, stemmed, seeded and minced, optional
1 pound tomatillos (16 to 20), husked and rinsed (canned are O.K.; include their juices)
1/2 cup chopped fresh cilantro
1/4 cup chopped parsley
1 tablespoon chopped fresh oregano or marjoram leaves
Lime juice to taste
Optional garnishes: diced avocado; sliced scallions, radishes, cabbage; lime wedges

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

GRILLED CHICKEN WITH SALSA VERDE



Grilled Chicken with Salsa Verde image

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

Vegetable oil, for oiling the grill grates
1/4 cup fresh lime juice
3 garlic cloves, sliced
1 chipotle chile in adobo, coarsely chopped
Kosher salt and freshly ground black pepper
2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds)
1 pound tomatillos, husked and rinsed
1/4 jalapeno
1/4 medium onion
4 sprigs fresh cilantro
Warm flour tortillas, for serving

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.

CHICKEN SALSA VERDE



Chicken Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

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.

SLOW COOKER SALSA VERDE CHICKEN



Slow Cooker Salsa Verde Chicken image

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

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde
1 (4-ounce) can chopped mild green chiles
8 garlic cloves, finely chopped
1 jalapeño, stemmed, seeded and diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
3 scallions (green and white parts), thinly sliced
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)
Kosher salt, to taste
Fresh lime juice, to taste
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

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.

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