SALSA VERDE RANCH CHICKEN RECIPES

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.

Steps:

• For the salsa verde, line a small tray with foil and arrange tomatillos, peppers, onion and garlic and place rack 1 rung above center
• Broil the ingredients to char evenly, cool to handle, peel and stem the peppers
• Remove garlic from skins
• Place ingredients and juices in food processor and add juice of 2 limes, salt and pepper, cumin, agave, and cilantro, then process
• Transfer to a mixing bowl and rinse processor, dry and return to base
• For the ranchero cream, combine all ingredients in the food processor and pulse until smooth
• To assemble, preheat oven to 375°F
• Char the tortillas over an open flame or in dry cast-iron or stainless steel pan over high heat until blistered, then tear or coarsely chop
• In a large bowl, combine chicken, salsa and Ranchero cream
• Place ? of the chicken in a 9x13 casserole and top with ? of the tortillas and then ? of the cheese and ? of the chilies
• Repeat layers two more times and bake casserole until the top is brown and bubbly
• Top with pickled mild or hot jalapeño peppers and scallions and serve