Recipe: at dinner Chicken Verde

Travis Saunders
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Recipe: at dinner Chicken Verde
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Recipe: at dinner Chicken Verde 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 is chicken that is simmered in a green sauce made with poblanos, tomatillos, garlic, fresh cilantro, and spices.

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!

You can have Chicken Verde using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken Verde

  1. It’s 1-1 1/2 lbs of chicken breasts (boneless skinless).

  2. Prepare 15 oz. of Salsa Verde.

  3. It’s 8 oz. of Jack Cheese.

  4. Prepare 1/4 Cup of Olive Oil.

  5. Prepare Pinch of Salt.

  6. It’s Pinch of Garlic Powder.

  7. You need Pinch of Onion Powder.

Sear the chicken: Place the chicken in a large pot over medium-high heat with oil and season with salt.

Add chicken, enchilada sauce, cilantro, salt and pepper; heat through.

Creamy Chicken Enchiladas Verde Creamy Chicken Enchiladas Verde.

Remove chicken from oven and heat broiler.

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..

In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil.

If you have a meat thermometer, use it.

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.

Shred the meat with a fork or knife.