Yummy Chicken Verde Recipes

Delicious, fresh and tasty.



Chicken Verde. Remove chicken, and allow to cool enough to handle. Strain stock, and discard veggies, reserving the stock in the same pot. During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol.

Chicken Verde Brush chicken all over with oil and season with salt, pepper, and garlic powder. Remove chicken from oven and heat broiler. Chicken Verde is chicken that is simmered in a green sauce made with poblanos, tomatillos, garlic, fresh cilantro, and spices. You can have Chicken Verde using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Verde

  1. It's 1-1 1/2 lbs of chicken breasts (boneless skinless).
  2. You need 15 oz. of Salsa Verde.
  3. It's 8 oz. of Jack Cheese.
  4. You need 1/4 Cup of Olive Oil.
  5. You need Pinch of Salt.
  6. You need Pinch of Garlic Powder.
  7. You need Pinch of Onion Powder.

The sauce is succulent, vibrant, fresh, and has a touch of heat. This chicken dish is quick and easy to prepare; it's a great way to change up how you serve chicken! Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers.

Chicken Verde step by step

  1. Cut chicken into large pieces and dredge in olive oil. Then place close in the bottom of baking dish..
  2. Sprinkle Salt, garlic, and onion seasonings on chicken..
  3. Smother Chicken in Salsa Verde and place in 350° oven for 40 minites..
  4. Grate cheese while chicken cooks..
  5. Cover chicken with grated cheese and increase oven temperature to 400° for additional 10 minutes..
  6. Serve over a bed of white rice. Garnish with cilantro if desired..

Add salsa verde, cream cheese, and chicken broth, and stir until cream cheese has melted completely into sauce. If you have a meat thermometer, use it. Heat oil in a large heavy pot or Dutch oven over medium. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked.