Chicken With Green Sauce Pollo Con Salsa Verde Recipes

PERUVIAN-STYLE ROAST CHICKEN WITH GREEN SAUCE

Steps:

• Combine all of the ingredients except the chicken in a blender or mini food processor, and blend until smooth. Remove the giblets from the inside of the chicken and pat the outside of the chicken dry with paper towels; place in a bowl, breast side up with the legs facing you. Using the handle of a wooden spoon or your fingers, loosen the skin from the flesh over the breasts and legs, being careful not to tear the skin or push all the way through (you want the marinade to stay inside the bird). Spoon about ⅔ of the marinade evenly underneath the skin, and spread the remaining ⅓ evenly over the skin. Marinate the chicken in the refrigerator for at least 6 hours or overnight.
• Adjust the oven rack to the lower-middle position, and preheat the oven to 425 degrees. Line a roasting pan with aluminum foil for easy clean-up. Spray a rack (preferably a v-shape) with non-stick cooking spray and place the chicken on top. Tie the legs together with kitchen string. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour and ten minutes more, or until the juices run clear when you cut between the leg and thigh. (Keep an eye on it -- if it's browning too quickly, cover it loosely with foil.) Tent the chicken with foil and let rest for about 20 minutes. Tilt the chicken over the roasting pan to release the juices, then transfer to a cutting board. Carve the chicken and serve with green sauce.
• Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
• Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
• Note: The nutritional information does not include the green sauce.

GREEN CHILE CHICKEN TAMALES (TAMALES CON SALSA VERDE Y POLLO)

Steps:

• For filling:
• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
• For dough:
• Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
• Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)

POZOLE VERDE DE POLLO (GREEN MEXICAN HOMINY AND CHICKEN SOUP)

Steps:

• Heat the oil in a large sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
• Add the broth, chicken, oregano and hominy, bring to a boil, reduce the heat and simmer until the hominy is tender but still has that al-dente chewiness, about 2 hours.
• Meanwhile, roast the tomatillos, jalapenos and poblanos in under the broiler, in a cast iron pan over high heat or in the direct flames of a gas stove until they are lightly charred black before pureeing them along with the cilantro in a blender with some of the broth from the soup and mixing it back into the soup.
• Remove the chicken from the soup, let cool until you can handle it, shred the meat and mix it back into the soup.
• Mix in the lime juice and season with salt and pepper before enjoying!

POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)

Steps:

• Sprinkle the chicken with salt and black pepper to taste.
• Dredge both sides of chicken through the flour, shaking off excess.
• Melt the butter over med heat in a large heavy bottomed pot.
• Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
• Remove chicken from the pot and keep warm.
• Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
• Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
• Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
• Continue to cook until chicken is cooked through and tender (about 15 minutes).
• Taste the sauce and add more salt and pepper if desired.
• Place chicken on a serving platter and spoon sauce over each piece.
• Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.

ENCHILADAS VERDES DE POLLO

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
• Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
• While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
• Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
• Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
• Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
• Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
• Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
• Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
• Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
• Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
• Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
• Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.

CHICKEN BREASTS WITH GREEN SAUCE (POLLO CON SALSA VERDE)

Steps:

• Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
• Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
• Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
• Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
• Serve with white rice or fried potatoes.

CHICKEN WITH GREEN SAUCE (POLLO CON SALSA VERDE)

Steps:

• 1. Sprinkle the chicken with salt and pepper 2. Dredge both sides of chicken through flour shake off excess 3. melt butter in large heavy bottomed pot 4. add chicken and cook over med high turning once until browned but chicken not quite cooked through about 6-7 mins per side 5. remove 6. pour the chicken broth into the pot and scrape up any brown bits from the bottom of the pot 7. place the green salsa, garlic, jalapeno, cilantro and cumin into pot and bring to boil 8. just at the pot begins to boil reduce the heat and simmer. Add the chicken breasts back in 9. Continue to cook until chicken is cooked through and tender (about 5min) 10. taste the sauce and add more salt and pepper if desire 11. Place chicken on a serving platter and spoon sauce over each piece 12. top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream