Chicken Verde I Made It

Chicken Verde

mommyluvs2cook 7 years ago
By: Brinton

I went into this skeptical about the cooking technique, I didn't like the idea of putting my chicken breast in the pan and just leaving it there on the onions and garlic and not moving it. So I did turn it a few times, so sue me. I do think it would have worked though as the chicken let off a lot of water so the onions and garlic probably wouldn't have burned as I kept seeing in my mind lol :) I used up a homemade jar of salsa verde in my fridge with this which was my goal. The flavor in this was delicious, nice and tender chicken, which also I didn't do for the full 30 mins as I had sliced in half thinner as it was a thick chicken breast. Great recipe, and have some great leftovers!!

Chicken Verde/saved
Flag
bakerme 7 years ago said:

Boy, that looks good, Mommyluvs2cook! I don't think I've ever had salsa verde. I've had picante sauce, if that's similar.

Flag
frankieanne 7 years ago said:

That looks super delicious! I love the pretty colors in that taco. I've never had salsa verde. Is is spicy hot? I've also never heard of frozen cilantro or onion cubes!

Flag
chuckieb 7 years ago said:

Your pictures look so wonderful Michelle that now I'm craving that for brekkie! Bookmarked to try. I would have guessed it would have had more 'sauce' in the end but perhaps the chicken soaked it up?

Flag
DIZ3 7 years ago said:

Beautiful photo, Mommyluvs2cook! I never thought about making chile verde with chicken. Sure looks good! Nice the submitter included two cooking options. I would think that you would have to watch this closely or the chicken will dry out.

Flag
Cosmicmother 7 years ago said:

That looks scrumptious!! Beautiful photo Michelle! :)

I have never seen frozen cilantro cubes either, will have to look for it. I have some fresh cilantro and this is what I do in some slow cooked dishes: Finely chop the cilantro stalks and sauté with the onions, garlic etc. and save the leaves for garnishing. You get more flavour that way and no waste! :)

I really like the Herdez brand Salsa Verde, I find the regular one a little piquant but when it's mixed into something else I don't think it's very spicy. It does come in mild but not all stores carry it. The mild is not hot at all. I'm sure there are many other options in the US, but up here Herdez is the closest to authentic as I can get :)

Flag
mommyluvs2cook 7 years ago said:

Thanks everyone!
Here is the salsa verde recipe I used :)
http://www.food.com/recipe/salsa-verde-236766?photo=386035
I used fresh cilantro but have never seen the cubes either..but I have seen them on a competition cooking show, where they could only use food out of the frozen aisle lol.
Janet, I don't think I used the full amount of verde, so that's why it's probably not as saucy as you would think it would be. I had a mason jar that was a little more than halfway full and I think it called for more like a full jar :\
I also like the Herdez brand Shona, I've used it many times!

Flag
chuckieb 7 years ago said:

Shona, I would use fresh cilantro over frozen cubes anyday just because. Plus...I LOVE the Herdez brand Salsa Verde. That's the one I can buy as well and I could almost eat it with a spoon. :)
Gonna check out your salsa verde recipe Michelle.

Flag
chuckieb 7 years ago said:

Checked out the salsa verde recipe. As awesome as it sounds, I have a hard time finding tomatillos here. :(

Flag
mommyluvs2cook 7 years ago said:

That's too bad you can't get tomatillos Janet :( I love them! But as you said the Herdez brand is pretty awesome :)

Flag
chuckieb 7 years ago said:

I made this recipe last night. I had a hard time of it, but it could just be me. :) I used 3 half chicken breasts which weighed a little under one pound. I used fresh cilantro and garlic (leaving the quantities the same even though I used half the amount of chicken called for) and I used only one 4 oz. can of green chilies, although afterwards I wished I'd added both AND some hot sauce. I used one red pepper and a jar of Guy Fieri's Salsa Verde, which was about 2 cups/500 ml. I didn't bother with the salt and pepper as I figured there was enough going on with the salsa verde and I didn't miss it.

I also went with the slow cooker method, although by the time I started cooking dinner I didn't have the required 4-5 hours to cook it on low, so I set the crock pot dial on low for two hours and then boosted it to high for another two hours, adding in the Salsa verde, chilies and the peppers at hour #3.

I served it wrapped in soft tacos with grated cheese. I would have liked to have had some romano beans in it (don't care for black beans), but I got hit by the 'one ingredient missing fairy'.

The Guy Fieri's salsa verde jar cost me almost $7 and there was another brand available on sale for $2.69. I was hoping Guy's would be something special so splurged, but next time I'd just go with the cheaper jar as it really didn't taste $4 better.

I'm on the fence whether I'd make this recipe again or not. It was fun to try. It was very soupy so even though we lifted the chicken out with a slotted spoon, there was still enough liquid that it made my tortillas wet. Quite a difference in the pictures of mine vs. the pictures of Michelle's. :) I have an entire quart mason jar left and I think I will try and thicken the sauce and also add some heat and some other flavour element. I wasn't as taken with it as I thought I'd be.

Flag
chuckieb 7 years ago said:

Had this again for lunch. Tried to thicken it but it didn't work great. Added hot sauce which was a nice addition and did end up adding some fresh ground pepper. It was okay, not great.

Flag
mommyluvs2cook 7 years ago said:

I'm sorry it was so saucy for you Janet, like I said I didn't use the whole amount of verde and now I question if it made the recipe different ( I have never seen Guy's version of the verde but I now know it's just mediocre so I'll pass :\

Flag
chuckieb 7 years ago said:

No worries Michelle. Some people like certain recipes and others don't. We all have different tastes. And it wasn't at all the amount of the sauce, it was the liquidity of the sauce that made it very messy. And even with that aside, we just didn't like it enough that we'll make it again.

Flag
frankieanne 7 years ago said:

I think the slow cooker may add liquid to a recipe. Its always tricky for me to get the lid off if I don't want to dump that bunch of condensation into my dish.
Nothing worse than a soggy tortilla in a taco. It falls apart and the food plops onto the plate and the liquid runs down your hand. Been there! Its too bad this didn't suit your tastes.

Flag
chuckieb 7 years ago said:

You're absolutely right FA! The slow cooker does add liquid to a recipe!

Flag
bakerme 7 years ago said:

A slow cooker does add a lot of liquid to whatever you're making. That's good if you're making soup, but not so good for something like this. I wonder if the recipe submitter has never made it in a crockpot, and maybe doesn't realize how much liquid it makes. We love stuffed green peppers, but when I tried them in a crockpot, they came out way too mushy for our taste. Some recipes just don't translate well to a crockpot. Sorry that seems to have happened to you here, Chuckie.

Flag
DIZ3 7 years ago said:

Photo looks good Chuckieb! That's exactly how it's supposed to look. This recipe is a spin on chile verde which is a pork and green chile stew. I didn't think anything of Michelle's photo not looking like stew because a lot of people like to remove the meat and roll in a tortilla rather than eat as a bowl of soup. Like Michelle, we like to eat chile verde wrapped in a flour tortilla with just sour cream. It is pretty watery. What I do is separate the meat from the broth. Then take a small amount of broth, thicken with cornstarch, and mix in with the meat. The broth is what gives it a wonderful flavor. The broth is also quite spicy and you know me and spice. For seasonings, I add cumin and oregano. I'm thinking they probably left out the seasonings assuming it's already in the jarred salsa verde. Good luck with your adjustments. It really is a good dish when you get the seasoning just right.

Flag
chuckieb 7 years ago said:

Thanks Bakerme.
Thanks DIZ3. I'm honestly not very familiar with this kind of dish. I tried to thicken the sauce with flour, perhaps a silly move, but I bet cornstarch would have worked better. I adore spice as well and I think a bit of cumin and oregano would have totally helped. Perhaps I shall try a similar dish again, as I did think I'd really like it. :)

Flag
DIZ3 7 years ago said:

Chuckieb, this looks like a good recipe. Pork Chile Verde Almost identical to mine except I don't use green bell peppers, just green chiles. I learned something new. I never thought to roll them like burrito and spoon the sauce over top. That's just too easy! I've always tried to eat them like a soft taco.

Flag
chuckieb 7 years ago said:

Thanks DIZ3. I adore Luisa's recipes and they're usually top notch! I don't care for green peppers so i think I'd do like you and just go with the chiles. Indeed, rolling them like a burrito and spooning the sauce over top would totally work.

Flag