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Chicken Salsa Verde Recipe

Chicken Salsa Verde Recipe

Chicken Salsa Verde Recipe

Prep Time : 50 Minutes
Start to Finish : 4 Hours 50 Minutes
6 servings

Ingredients :

  • 1 tablespoon vegetable oil
  • 3 large cloves garlic, halved
  • 1 small onion, quartered
  • 3/4 lb tomatillos (about 7), husks removed, rinsed
  • 1 medium to large jalapeño chile, cut in half lengthwise, seeded
  • 1/4 cup loosely packed fresh cilantro (10 to 15 sprigs)
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 6 boneless skinless chicken breasts (about 13/4 lb)

Method :

  1. In 10-inch skillet, heat oil over medium-high heat. Cook garlic and onion in oil about 5 minutes, stirring frequently, until onion is tender. Remove from heat.
  2. Cut around stem area of each tomatillo to remove core; cut tomatillos into quarters. In food processor, place tomatillos, garlic and onion mixture, jalapeño chile, cilantro, sugar and ½ teaspoon of the salt. Cover; process about 15 seconds or until almost smooth.
  3. Pour 1 cup tomatillo salsa into small bowl; cover and refrigerate until serving time. To make marinade, add remaining 1/2 teaspoon salt and the cumin to remaining mixture in food processor. Cover; process 10 seconds.
  4. Place chicken in shallow glass dish. Spoon and spread marinade evenly over chicken. Cover; refrigerate at least 4 hours but no longer than 8 hours, turning chicken at least once while marinating.
  5. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Carefully brush additional oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  6. Serve chicken with tomatillo salsa.

1 Serving : Calories 260; Total Fat 9g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 105mg; Sodium 490mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 39g
Exchanges : 1 Vegetable, 4 Lean Meat
Carbohydrate Choices : 1/2

swap it out

In place of fresh tomatillos, you can use 3 cans (12 ounces each) whole tomatillos, drained. Decrease the salt to 1/2 teaspoon, using 1/4 teaspoon each in the salsa and marinade.

Source :
The Big Book of Chicken
Betty Crocker

See also Chicken Recipes “Taco Spiced Chicken Recipe”