SALSA VERDE CHICKEN RECIPE RECIPES

Name: Baked Salsa Verde Chicken
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 (16-oz.) jar salsa verde; 1 lb. boneless skinless chicken breasts; 1 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 1 tsp. garlic powder; 1 1/2 c. shredded Monterey jack; Lime wedges; Fresh cilantro, for garnish; Cooked white rice, for serving

BEST BAKED SALSA VERDE CHICKEN RECIPE - HOW TO ... - DELISH

Best Baked Salsa Verde Chicken Recipe - How To ... - Delish image

Check out this super simple baked salsa verde chicken from Delish.com.

Provided by Lauren Miyashiro

Categories gluten-free low sugar nut-free easy chicken weeknight meals dinner poultry

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (16-oz.) jar salsa verde
1 lb. boneless skinless chicken breasts
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tsp. garlic powder
1 1/2 c. shredded Monterey jack
Lime wedges
Fresh cilantro, for garnish
Cooked white rice, for serving

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.

SLOW COOKER SALSA VERDE CHICKEN RECIPE - NYT COOKING

Slow Cooker Salsa Verde Chicken Recipe - NYT Cooking 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

Total Time 5 hours

Yield 4 servings

Number Of Ingredients 13

Ingredients

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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