VERDE MENU RECIPES

Name: Salsa verde (green sauce)
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1small pack tarragon; 2 small packs flat-leaf parsley; 30g wild garlic (or 2 garlic cloves); 3 tsp Dijon mustard; 40g small capers , drained, rinsed and roughly chopped; 200ml extra virgin olive oil; 2 tbsp sherry vinegar

SALSA VERDE (GREEN SAUCE) RECIPE | BBC GOOD FOOD

Salsa verde (green sauce) recipe | BBC Good Food image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories Side dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

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!

Nutrition Facts : Calories 474 calories, FatContent 51 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 2.4 milligram of sodium

MEXICAN CHILI VERDE CHICKEN CASSEROLE RECIPE | MYRECIPES

Mexican Chili Verde Chicken Casserole Recipe | MyRecipes image

This casserole is a favorite in our test kitchen and it's easy to see why. It's delicious, family friendly and easy to prep. You might want to double this recipe—you're going to want leftovers.

Provided by Adam Hickman

Yield Serves 4 (serving size: about 1 1/2 cups)

Number Of Ingredients 10

Ingredients

6 (4-oz.) boneless, skinless chicken thighs, cut into 1-in. pieces
½ teaspoon black pepper
1 ½ teaspoons kosher salt, divided
1 tablespoon canola oil
¾ cup uncooked long-grain white rice
1 (15-oz.) can black beans, drained and rinsed
1 ¼ cups chicken stock or water
1 cup fresh corn kernels (3 ears), or frozen, thawed, and drained corn
1 cup tomatillo salsa (such as Herdez Mild Salsa Verde), divided
6 ounces Cheddar cheese, shredded (about 1 1/2 cups), divided

Steps:

Position oven rack 8 inches from heat source. Preheat oven to 375°F. Sprinkle chicken with pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium-high. Add chicken; cook, stirring once, until well browned, 5 to 6 minutes. (Chicken will still be raw at this point.) Transfer chicken to an 8- x 8-inch baking dish coated with cooking spray.
Add rice to skillet; cook over medium-high, stirring often, until most of the rice turns white, 1 to 2 minutes. Stir in beans, stock, corn, and 3/4 cup of the salsa; bring to a simmer over medium. Stir in 4 ounces of the cheese and remaining 3/4 teaspoon salt. Transfer mixture to baking dish; stir to combine. Cover with aluminum foil, and bake in preheated oven until rice is tender and chicken is done, about 45 minutes.
Remove from oven; uncover and sprinkle with remaining 2 ounces cheese. Increase oven temperature to high broil. Return baking dish to oven; broil until cheese is melted and lightly browned, about 2 minutes. Top with remaining 1/4 cup salsa.

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