Salsa Verde Chicken & Potatoes
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield6-8 servings
Ingredients
Salsa Verde
- 12-14 medium-sized tomatillos
- 2-4 jalapeños (use few if you prefer less spice)
- 1-1/2 bunches cilantro
- 4 cloves garlic
- 2 tbsp olive oil
- 1 lemon
- 1 lime
- salt and pepper to taste
Chicken & Potatoes
- 1 onion, thinly sliced
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 48 oz small roasting potatoes, quartered
- 6 boneless chicken breasts
- 5 tbsp olive oil
Notes:
- You can use leftover chicken or a good quality rotisserie chicken and skip that step.
- This can be made a day in advance. Store the salsa verde separate from the rest of the dish. Reheat the chicken, potatoes, and onions in a large pan. Then add the salsa verde, garnish and serve.
Preparation
Salsa Verde
1
- Preheat the oven to 400 degrees F.
- Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Remove the husks from the tomatillos, rinse and place on the baking sheet.
- Peel the garlic cloves, toss with a little olive oil to coat, and set aside.
- Roast the tomatillos for 15 minutes.
- Remove the pan from the oven and turn the tomatillos so they brown evenly.
- Add the garlic to the pan, return to the oven and roast for 10-15 minutes more.
- Wash the cilantro and roughly chop to make it easier to process in the blender or food processor.
- Add the tomatillos, garlic, cilantro, and jalapeños to a blender or food processor.
- Pulse until chopped.
- Add the juice of a lemon and lime and pulse to combine.
- Season with salt and pepper to taste.
Chicken & Potatoes
2
- Preheat the oven to 400 degrees F. (Note: If you have enough room in your oven, roast the potatoes and the chicken at the same time as the tomatillos.)
- Wash the potatoes and cut into quarters. We used multicolored small potatoes. If using larger potatoes, dice into 1 inch pieces.
- Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Add the potatoes to the pan, drizzle with 1 tbsp oil oil and sprinkle on 1-1/2 tsp of the seasoning. Toss to combine.
- Place the chicken breast in the same pan, coat with 1 tbsp of olive oil and season with 2 tsp of the seasoning mix.
- Place the pan in the oven and roast for about 20 minute until lightly browned and cooked through. A tip of a knife should easily pierce the potatoes and the chicken should be cooked through.
- When done, remove from the oven, let cool slightly, and shred the chicken with two large forks.
- While the chicken and potatoes are cooking, add 2 tbsp of olive oil and the sliced onions to a large pan.
- Sauté for about about 5-10 minutes until translucent.
- Add chopped garlic and sauté until fragrant (about 1 minute)
- Add the chicken, potatoes and remaining seasoning to the pan with the onion. Pour on most of the salsa verde and stir to combine and heat through.
- Season to taste with salt and pepper.
- To serve, drizzle with the remaining salsa verde, chopped cilantro, and a squeeze of fresh lime juice.
