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Chicken with Salsa Verde recipe

Chicken with Salsa Verde.

Tender pieces of chicken and potatoes servedin a delicious cream sauce seasoned with tomatillos and poblanochiles.

Recipe: Chicken with SalsaVerde

3 tablespoons vegetable oil
4 pounds skinless chicken pieces
4 poblano chiles
5 medium tomatillos, peeled and quartered
1 medium onion, quartered
3/4 cup water, divided
4 MAGGI Garlic Flavor Seasoning Cubes, crushed
1 to 2 teaspoons MAGGI Seasoning Sauce
1 teaspoon dried oregano
4 medium potatoes, peeled and cubed
1 (7.6-ounce) can NESTL Media Crema
Hot cooked rice or warm corn or flour tortillas
Chopped cilantro for garnish

  • Heat oil in large saucepan over medium-highheat. Fry chicken, turning once, for 5 to 7 minutes or untilbrowned. Remove from saucepan; set aside.
  • Roast whole chiles over gas stove burneror broil until skins blister. Remove immediately to avoid burning.Place chiles in cold water for 10 minutes. Peel and remove seeds,if desired.
  • Place chiles, tomatillos, onion, ¼cup water, crushed seasoning cubes, seasoning sauce and oreganoin blender; cover. Blend until smooth. Place chile mixture insame saucepan. Cook over medium-high heat, stirring frequently,for 10 minutes or until sauce has thickened. Add remaining ½cup water; stir well. Add chicken to sauce; bring to a boil.Reduce heat to low; cover. Cook, stirring occasionally, for 40minutes. Add potatoes; cover. Cook for 10 minutes or until potatoesare tender. Add media crema; cook for 1 minute or until heatedthrough.
  • Serve with hot cooked rice or warm tortillas.Top with chopped cilantro.

    Makes 8 to 10 servings.

    Estimated Times:
    Preparation Time: 15 mins
    Cooking Time: 1 hr 10 mins
    Cooling Time: 10 mins standing

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.

    How to Make Chicken Enchiladas with Salsa Verde

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