SALSA VERDE CHICKEN SOPES RECIPE
Shake up taco night with our Salsa Verde Chicken Sopes Recipe. This skillet-simple sopes recipe is creamy, cheesy and a muy delicioso addition to your day.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.
- Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.
- Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 730 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 2 g, Protein 12 g
SALSA VERDE CHICKEN BAKE
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
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
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.
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 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.
PRESSURE COOKER SALSA VERDE CHICKEN
This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.
Provided by Sarah DiGregorio
Categories dinner, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don't add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.
- Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.
- Serve in bowls, alone or with rice, or in tortillas, with desired toppings.
SALSA VERDE CHICKEN SALAD
The salsa verde is the real star of this dish. It complements the sweetness of the beans and adds dimension to the taste of the chicken. It is a fantastic low carb main dish, but if you were so inclined you could serve it with some crusty bread. The anchovies are optional, but I promise you will regret it if you leave them out. Even people who say they don't like them can't taste them in this dish. It should be noted that this recipe makes more salsa verde than is needed for the salad. I always make more because it is so delicious. Posted by request.
Provided by Sassy Syrah
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken, butterly the breasts open and flatten with a meat mallet or rolling pin.
- You can do this using cling wrap to avoid mess.
- Season with salt and pepper.
- Heat oil in a frying pan.
- Add garlic and thyme.
- Allow to infuse slightly.
- Add breasts to pan.
- Cook for 2 minutes on each side or until cooked through.
- Slice chicken into manageable pieces.
- For the Salsa Verde.
- Combine all of the ingredients in a foodprocessor OR chop the herbs, garlic, and anchovy fillets really fine and add other ingredients.
- You will need to taste the sauce, it should not need salt if you use the anchovies but it might need a little more of another ingredient.
- Blanch the beans in plenty of lightly salted boiling water for 3 minutes.
- Refresh in cold water to stop the cooking process.
- Combine beans and avocado in a bowl.
- Stir in some of the salsa verde and toss to coat.
- Serve with the chicken on top and perhaps a little more dressing on top.
- This can be served warm or at room temperature.
- It is nice either way.
Nutrition Facts : Calories 549.3, Fat 45.4, SaturatedFat 7.3, Cholesterol 46.4, Sodium 161.6, Carbohydrate 19.7, Fiber 11.2, Sugar 2.9, Protein 21.2
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- Preheat your cast iron griddle, or comal, over medium-hight heat for about 10 minutes. Then pour 2 tablespoons of vegetable oil on the hot griddle.
- If you use salsa roja instead of verde, the steps are identical. The only change is to add the salsa last, over the cream, instead of over the beans.
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