Green Salsa Chicken Food

BAKED SALSA VERDE CHICKEN

Steps:

• Preheat the oven to 400°. Pour salsa verde into a large baking dish. Brush chicken all over with oil and season with salt, pepper, and garlic powder.
• Nestle chicken into salsa verde and bake until cooked through, 35 minutes.
• Remove chicken from oven and heat broiler. Top with cheese and broil until melty, 2 minutes.
• Squeeze lime over chicken and garnish with cilantro. Serve over rice.

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

CHEF JOHN'S GREEN CHICKEN CHILI

Steps:

• Season chicken thighs with salt on both sides.
• Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
• Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
• Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
• Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

CHICKEN AND DUMPLINGS IN GREEN SALSA

Steps:

• Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Remove drippings from pan; reserve 1 Tbsp. drippings for later use.
• Add chicken, in batches, to pan; cook 3 min. on each side or until browned on both sides. Return all chicken to pan. Stir in salsa and broth. Bring to boil; cover. Simmer on medium-low heat 15 min. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 Tbsp. dough for each.
• Add dough balls to chicken mixture; cook 5 to 8 min. or until dumplings and chicken are done (165ºF). Remove from heat. Stir in bacon and cilantro.

GREEN CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles. In a large bowl, combine green chile mixture, chicken, 1/3 cup salsa verde and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1 1/2 cups cheese. Place into oven and bake until bubbly, about 35-40 minutes. Serve immediately, topped with dollops of sour cream.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.

GREEN SALSA

Steps:

• In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

GREEN SALSA CHICKEN

Steps:

• Pound chicken breast (between 2 pieces plastic).
• Put oil in skillet,Brown chicken on both sides.
• Salt and pepper to taste.
• Place chicken into casserole dish.
• In same skillet put chicken broth and sour cream mix together and heat.
• Pour mixture over chicken.
• Spoon salsa over chicken.
• Top with grated cheese.
• Bake in 350°F oven for 30 to 45 minutes.

CHICKEN ENCHILADAS WITH GREEN SALSA

Steps:

• Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
• Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
• Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
• Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel-lined plate.
• Divide chicken mixture among the tortillas, roll them up, and place them in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
• Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

SALSA VERDE (GREEN SAUCE)

Steps:

• Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
• Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
• Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

BAKED SALSA CHICKEN

Steps:

• Preheat oven to 375˚F and heat large skillet over high heat.
• Season chicken breasts with chili powder, salt and pepper.
• Spray skillet with cooking spray and transfer chicken to skillet. Cook chicken for 2 minutes per side, or until just browned.
• Place chicken into a 9x9 baking dish, cover in salsa and then sprinkle cheese on top.
• Bake for 30 minutes, or until cheese is bubbly and internal temperature of the chicken is 165 degrees.
• Top with fresh chopped cilantro if desired.

CHICKEN AND GREEN SALSA TAMALES

Steps:

• Place corn husks into a large heatproof bowl. Pour enough boiling water over the husks to cover. Place a heatproof plate on the husks to keep them submerged. Let soak for 1 hour. Remove, and set aside.
• In the bowl of an electric mixer, beat together lard and 2 teaspoons salt on medium speed until combined. Slowly add the masa harina and stock. Continue to beat until well combined and smooth. Cover and refrigerate 1 hour.
• Bring a medium pot filled with water to a boil. Add the tomatillos and jalapenos and cook until soft, 6 to 8 minutes. Drain, and transfer to the jar of a blender along with the garlic, cilantro, onion, and bouillon. Blend until smooth, 1 to 2 minutes, adding a little water, if needed.
• Heat oil in a medium skillet over medium heat, add chicken and tomatillo mixture. Simmer until heated through, about 5 minutes.
• Working with the grain, tear 3 corn husks lengthwise into 24 quarter-inch-wide strips. Set aside.
• Place one of the remaining 12 corn husks on work surface; pat dry. Position corn husk so the small end is parallel to the edge of your work surface. Place 1/4 cup of the masa mixture onto the center, but slightly closer to the bottom, of the corn husk. Spread into a rectangle, leaving a 1 1/2-inch border on the small end and a 1-inch border around the other three sides. Place about 2 tablespoons of the chicken mixture into the center of the masa mixture, followed by a piece of potato and then a piece of cheese. Bring the two long sides of the husk together to enclose the filling. Fold the ends under, tying with 2 of the reserved strips to secure. Repeat process with remaining husks and filling.
• Fill a tamale steamer, or a stockpot fitted with a steamer insert, with enough water to come just below the level of the steamer. Line the bottom of the steamer insert with a layer or corn husks. Place over high heat and bring to a boil. Reduce heat to medium, and add tamales so that they stand (upright) in the pot. Cover with damp paper towels. Steam for 1 hour and 15 minutes, adding more water if necessary. To check for doneness, unwrap a tamale. When done, dough will come free from corn husk and feel soft. If dough sticks to corn husk, rewrap, and steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes to allow the masa to firm up. They will remain warm for about an hour.

CHICKEN, GREEN SALSA AND NOPALES RECIPE

Steps:

• Heat heavy extra-large skillet or Dutch oven on medium heat. Add chicken, in batches; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add cactus to skillet; cook and stir 3 min. or until crisp-tender. Stir in salsa; bring to boil. Add chicken; simmer on medium-low heat 30 min. or until done (165ºF). Remove from heat; stir in bacon and cilantro.
• Serve topped with sour cream.

CHICKEN BREASTS IN GREEN SALSA

Steps:

• Sprinkle the chicken with salt and pepper to taste, then dredge with flour.
• Shake off the excess.
• Melt the butter (or butter, oil) in a skillet, then add the chicken and cook over medium-high heat, turning once, until golden but not cooked through-the chicken will continue to cook in the sauce.
• Remove the chicken from the skillet and set aside.
• Place the salsa, broth, garlic, cilantro, chili, and cumin in a pan and bring to a boil.
• Reduce the heat to a low simmer.
• Add the chicken to the sauce, spooning the sauce over the chicken.
• Cook for 25-30 minutes, or until the chicken is cooked through and tender.
• Remove the chicken and sauce from the pan and season to taste with salt and pepper.
• Serve with sour cream, lettuce, scallion, and cilantro.

GREEN SALSA

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Taco Party from Together - see the full collection of menus here.
• ON THE DAY Quarter and deseed the pepper and tomatoes, trim the spring onions, then finely chop with the chilli and coriander. Keep chopping until fine, mixing as you go. Scrape into a nice bowl, add 2 tablespoons of extra virgin olive oil, squeeze over the lime juice, then season to perfection, tasting and tweaking. Cover and refrigerate until needed. Fantastic in a Homemade tortilla with Slow-cooked pork belly, Black beans & cheese, Red cabbage and Roasted pineapple & hot red pepper sauce.

CHICKEN TAMALES WITH SALSA VERDE RECIPE

Steps:

• First you'll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.
• Press the husks into the water to ensure they're completely covered.
• Soak the husks for 20 minutes, drain and set aside to dry.
• Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
• Slice and dice the garlic.
• Cut the chicken breast into 1-inch chunks.
• Heat a pot over medium-high heat and pour in the olive oil.
• Add the onions and cook over medium heat, stirring occasionally.
• Add salt, then the garlic and cook until onions are soft.
• Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
• Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
• Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
• Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
• Set aside the chicken and onions for the filling.
• Slice and quarter the tomatillos.
• Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
• Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
• Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
• Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
• Pour the drained vegetables into your blender and blend until smooth.
• Pour the shredded chicken into a large bowl and add the onions.
• Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!
• Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand.
• Beat until light and fluffy.
• Pour the baking powder into the bowl with the shortening.
• Then add the corn flour.
• Sprinkle in 1 tablespoon of salt and mix until combined.
• Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it's not too wet or crumbly.
• Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
• Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you've added too much liquid, you can balance out the dough with more corn flour.
• Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.
• Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.
• Take your corn husks and cut straight across the top or bottom edge.
• When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
• Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.
• Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You'll need the empty space to fold the tamales over.
• Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
• Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
• Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
• Place your folded tamale in a plate and repeat with the remaining corn husks.
• Add a few cups of water to a steamer pot and heat until the water is hot.
• Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there's enough water in the pot. Once the coins stop rattling, it's time to add more water to the pot.
• You're now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
• Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
• Once you've added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.
• Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

GREEN CHICKEN ENCHILADAS

Steps:

• Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
• For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
• Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
• Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

BAKED GREEN SALSA CHICKEN

Steps:

• Preheat oven to 400 degrees. Lightly coat a 13 X 9-inch baking dish with olive oil or cooking spray.
• Place chicken breasts in pan, and season with salt, pepper and cumin.
• Pour salsa verde evenly over chicken.
• Bake for 25 minutes or until chicken reaches internal temperature of 165 degrees.
• Top with pepper jack cheese, and bake for additional 5 minutes or until cheese is melted.