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.
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
SALSA VERDE FOR POACHED CHICKEN BREAST
Serve this flavorful salsa with poached chicken.
Provided by Martha Stewart
Categories Seafood Recipes
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Whisk together oil, anchovies, capers, mustard, and salt. Stir in shallot-vinegar mixture, then add the herbs. Season with salt. Serve immediately.
POACHED CHICKEN BREAST WITH SALSA VERDE
You can poach the chicken a day ahead and serve it cold; it is delicious in salads and sandwiches. The poaching liquid can be reserved as a base for soup or frozen for up to three months.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Place stock, parsley, thyme, garlic, bay leaf, peppercorns, 2 teaspoons salt, the carrots, and chicken in a pot. Add enough cold water to cover by about 1/2 inch.
- Clip a candy thermometer to side of pot. Heat over medium-high heat until temperature of the stock reaches 170 degrees (liquid should be moving beneath the surface but no bubbles should appear). Cook, adjusting heat to keep the liquid between 170 degrees and 180 degrees and the surface still, until an instant-read thermometer inserted into thickest part of chicken breast registers 165 degrees, 18 to 24 minutes.
- Using a slotted spoon, remove chicken from liquid. Let stand until cool enough to handle. Remove skin, and cut breast along bone to remove meat in one piece. (Chicken can be covered partially with broth and then topped with parchment paper and refrigerated overnight.)
- Slice chicken crosswise. Divide chicken and carrots among 4 plates. Spoon 1 tablespoon poaching liquid and 2 tablespoons salsa over each chicken breast, and season with salt if desired.
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