Chicken Salsa Verde

Growing up, my family had a few signature recipes that always made an appearance during gatherings and special occasions. Among them was my mom’s Chicken Salsa Verde. Every time she made it, the aroma would fill the kitchen, drawing everyone in as if by magic. I remember the excitement building as I would peek into the pot, waiting for her to proclaim it was ready. This dish has a special place in my heart because it brings back memories of laughter, storytelling, and the comfort of home. Our tradition was to serve it with warm tortillas and a sprinkle of fresh cilantro, and each bite was a delightful explosion of flavors. It’s not just a meal; it’s a celebration of family and love.

Chicken Salsa Verde Shopping List

When I think of Chicken Salsa Verde, I envision a colorful array of ingredients that come together harmoniously. Each element plays a crucial role, creating a vibrant and hearty dish. The star is, of course, the pulled rotisserie chicken, which saves you time while providing rich flavor. The salsa verde adds a zesty kick, while the creamy elements balance everything out, making this dish simply irresistible.

• 4 tablespoons unsalted butter: This rich fat creates a luscious base for our sauce.
• ½ cup all-purpose flour: Essential for thickening our sauce and giving it a velvety texture.
• One 14.5-ounce can chicken broth: Adds depth and complementary flavors.
• 1½ cups salsa verde: The star of the show, providing tanginess and a hint of spice.
• ½ cup green taco sauce: Enhances the flavor profile, making it more dynamic.
• One 5-ounce can evaporated milk: This gives the sauce a creamy, smooth finish.
• 1 whole rotisserie chicken: The key protein, easily shredded for convenience.
• 1 cup whole milk: Adds creaminess and helps to balance flavors.
• 3 tablespoons unsalted butter: Adds richness to the sauce.
• 1½ cups all-purpose flour: Used for the sauce’s thickness.
• ½ cup cornmeal: Provides texture and a hint of sweetness.
• 1 tablespoon baking powder: Aiding in rising and texture.
• ¾ teaspoon salt: Enhances the overall flavors.
• ¼ cup thinly sliced green onions: Adds freshness and color.
• ¼ cup chopped fresh cilantro: A vibrant finish for garnish.

Cooking Instructions for Chicken Salsa Verde

Cooking Chicken Salsa Verde is a delightfully straightforward process. With just a few steps, you’ll create a dish that’s bursting with flavor and sure to satisfy. Let’s dive into the details!

1. Start by heating 4 tablespoons of unsalted butter in a large, deep ovenproof skillet or a Dutch oven over medium-high heat. As the butter melts, it will create a wonderful aroma, signaling the start of our dish.
2. Once the butter is bubbly, whisk in ½ cup of all-purpose flour to form a paste. This mixture, known as a roux, will help thicken our sauce. Continue whisking for about a minute or until it turns a light golden color.
3. Next, in a medium bowl, combine One 14.5-ounce can of chicken broth, 1½ cups of salsa verde, ½ cup of green taco sauce, and One 5-ounce can of evaporated milk. Whisk these ingredients together until smooth, then gradually add this mixture to the skillet while whisking.
4. Bring the sauce to a gentle simmer, stirring occasionally. You’ll notice it starting to thicken after a few minutes, becoming rich and creamy.
5. Once thickened, stir in the shredded 1 whole rotisserie chicken, ensuring it gets fully coated in that delicious sauce. Allow it to heat through, making sure not to boil.
6. Cover the skillet to keep the mixture warm while you prepare your oven. Adjust the oven rack to the lower-middle position and preheat it to 400°F.
7. While the oven heats, prepare a baking dish for the next step. You may choose to use the same skillet if it’s oven-safe or transfer the mixture into a baking dish.
8. Once the oven is ready, carefully transfer the skillet or baking dish into the oven. Bake for approximately 15 to 20 minutes until the top is bubbly and slightly golden.
9. After baking, remove the dish from the oven. Let it cool for a few minutes before serving, then garnish with ¼ cup of chopped fresh cilantro and ¼ cup of thinly sliced green onions. This adds a fresh touch that elevates the dish.

Tips and Variations

Feel free to get creative with Chicken Salsa Verde. Here are some tips and variations to consider:

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain moisture.
• Freezing: This dish freezes well. Portion it out in freezer-safe containers, and it can last for up to three months.
• Pairing: This dish pairs wonderfully with rice, tortillas, or even a fresh green salad.
• Spice It Up: Add fresh jalapeños or a dash of cayenne pepper if you like more heat.
• Experiment with proteins: Substitute the rotisserie chicken with shredded turkey or even sautéed mushrooms for a vegetarian twist.

Accompaniments for Chicken Salsa Verde

Serving Chicken Salsa Verde can be as creative as the dish itself. Here are some ideas to enhance your meal:

• Warm tortillas: Serve the dish with warm tortillas for wrapping, making for a delightful hand-held meal.
• Rice: A side of fluffy white or brown rice absorbs the delicious sauce, making every bite satisfying.
• Salad: A fresh side salad with a citrus dressing complements the rich flavors perfectly.
• Vegetable sides: Roasted vegetables or grilled corn on the cob add a nice crunch and color.
• Seasonal occasions: This dish is great for casual dinners, potlucks, or even festive gatherings like Ramadan, highlighting its versatility.
• Chips and salsa: Serve with a side of tortilla chips and salsa for an appetizer that sets the tone for a Mexican-themed meal.

FAQ

Conclusion

In summary, Chicken Salsa Verde is not just a meal; it’s an experience, filled with flavors that bring people together. I encourage you to try this recipe at home and create your own memories around the dinner table. Your family will appreciate the comforting taste, and it might just become a new family favorite. Enjoy every bite!

Chicken Salsa Verde

The ultimate comfort food, Chicken Salsa Verde is a creamy, zesty dish that’s perfect for weeknight dinners. With tender chicken and flavorful salsa, it’s sure to become a family favorite. Make it tonight for a hearty and satisfying meal!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons Unsalted butter
• ½ cup All-purpose flour
• 1 can Chicken broth 14.5-ounce can
• 1½ cups Salsa verde green salsa
• ½ cup Green taco sauce
• 1 can Evaporated milk 5-ounce can
• 1 whole Rotisserie chicken meat pulled off the bone and shredded into chunks (about 6 cups)
• 1 cup Whole milk
• 3 tablespoons Unsalted butter
• 1½ cups All-purpose flour
• ½ cup Cornmeal
• 1 tablespoon Baking powder
• ¾ teaspoon Salt
• ¼ cup Green onions thinly sliced (include green tops)
• ¼ cup Cilantro chopped fresh

Equipment

• Wooden Spoon
• Oven
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan
• Whisk

Method

 

1. Heat the butter over medium-high heat in a large, deep ovenproof skillet (or a 5 to 6 quart Dutch oven).
2. Whisk in the flour to make a paste.
3. In a medium bowl, whisk together the broth, salsa, taco sauce, and evaporated milk; whisk into the pan.
4. Bring to a simmer, whisking occasionally, until the sauce thickens.
5. Stir in the chicken, heat through, and cover to keep warm.
6. Meanwhile, adjust the oven rack to the lower-middle position and heat the oven to 400°F.

Notes

• Tip 1: Choose a salsa verde that matches your desired spice level.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!