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.
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.
CHICKEN SALSA VERDE
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.
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.
CHICKEN WITH LEMON-BASIL SALSA VERDE
Make and share this Chicken With Lemon-Basil Salsa Verde recipe from Food.com.
Provided by gailanng
Categories Chicken
Time P3DT8h35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Adjust oven rack to middle position and heat oven to 200 degrees. Spread flour in a shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides, about 10 minutes. Transfer chicken to oven safe plate and keep warm in oven while preparing vegetables.
- Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add zucchini and squashes and cook until well browned, about 10 minutes. Stir in tomatoes and capers and cook until tomatoes are just softened, about 2 minutes. Off heat, stir in basil and 1 remaining tablespoon oil. Season with salt and pepper to taste. Serve chicken with vegetables and salsa verde.
- Salsa Verde:.
- Pulse parsley, bread, capers, anchovies, garlic, and ¼ teaspoon salt in food processor until finely chopped, about 5 pulses. Add lemon juice and pulse briefly to combine.
- Transfer mixture to a medium bowl and slowly whisk in oil until incorporated. Cover and let sit at room temperature for at least 1 hour to allow flavors to meld. Season with salt and pepper to taste. (salsa verde can be refrigerated for up to 2 days. Bring to room temperature and whisk to recombine before serving.
Nutrition Facts : Calories 865.3, Fat 69.2, SaturatedFat 10, Cholesterol 78.9, Sodium 753.1, Carbohydrate 31.1, Fiber 4.7, Sugar 8.3, Protein 33.2
LEMON BASIL CHICKEN
Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.
Provided by Lillian's Kitchen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g
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- While the chicken is cooking, prepare the salsa verde. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 15 to 20 minutes (you can do this in the same oven with the chicken) or until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Finely chop the lemon slices into small bite size pieces. Add to a bowl along with the parsley, oregano, basil, garlic, anchovy, capers and salt. Add the olive oil. Stir to combine, taste and adjust salt as needed.
- Once the chicken has finished roasting, remove from the oven and plate. Serve alongside the salsa verde. I served my chicken alongside roasted asparagus and a quick risotto.
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- Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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