banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Salsa Verde Chicken

Serves 4

    Share

    Salsa Verde Chicken

    Consider this easy, breezy recipe a little bit of comfort food with Latin flair for a howling winter night. Nutritious pumpkin seeds are an ideal thickener for the bright sauce. And you can transform the dish into taco night by slicing the cooked chicken and stuffing into warmed corn tortillas and then dolloping on the sauce.

    Advertisement

    No tomatillos?  Tomatillos have a papery covering or husk and look like a small green tomato. If you can’t find tomatillos in your local produce store or canned at your grocers, you can substitute with the same quantity of underripe tomatoes and add a squeeze of lime juice.

    Advertisement

    Salsa Verde Chicken

    Ingredients

    • 2/3 cup (160 mL) shelled pumpkin seeds
    • 1 tsp (5 mL) cumin seeds
    • 1 shallot, chopped
    • 1 cup (250 mL) fresh cilantro
    • 1 serrano or jalapeno pepper, diced
    • 2 garlic cloves, chopped
    • 2 cups (500 mL) spinach
    • 6 fresh or canned tomatillos, husked (see Tip)
    • Juice of 1/2 lime
    • 1 tsp (5 mL) dried oregano
    • 1/4 tsp (1 mL) salt
    • 2 tsp (10 mL) grapeseed oil or sunflower oil
    • 1 1/4 lbs (550 g) boneless, skinless chicken thighs
    • 2 cups (500 mL) sodium-free chicken or vegetable broth
    • 2 cups (500 mL) cooked brown rice
    • 1 avocado, diced

    Nutrition

    Per serving:

    • calories525
    • protein38g
    • fat27g
      • saturated fat5g
      • trans fat0g
    • carbohydrates35g
      • sugars4g
      • fibre8g
    • sodium312mg

    Directions

    01

    In large skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden and puffed, about 2 minutes. Remove to bowl of food processor to cool down. Grind seeds to the texture of coarse sand. Add shallot, cilantro, serrano or jalapeno pepper, garlic, spinach, tomatillos, lime juice, oregano, and salt to container; process until smooth.

    02

    Heat oil in skillet over medium-high. Add chicken and sear for 2 minutes on both sides. Pour in tomatillo mixture and broth. Bring to a boil, reduce heat, and simmer until chicken is cooked through to an internal temperature of 165 F (74 C), about 15 minutes.

    03

    To serve, spoon chicken and sauce over rice and scatter on avocado.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.