I love this recipe for so many reasons. The base of my Green Salsa Chicken was made from throwing a whole bunch of fresh herbs in the blender so they did not go to waste.Jump to Recipe
I am really on a kick to use all parts of everything ingredient that I use. I am having so much fun. I am buying whole chickens and cutting them down myself. I then reserve the carcass to make my own stock, and, the wings to I have wings ready to fire up when my wife and I want chicken wings. (I will be pulling out a bag for memorial day.) When I buy veggies, I reserve the ends (i.e., from carrots and mushrooms) and throw them in a freezer bag and save to make my own vegetable stock. I love that I am creating less waste but my cooking and recipes are benefitting from having more ingredients on hand.
This chicken is a great example of the good fortune of the “bounty of my county.” I had taken a bunch of cilantro and parsley and blended it with some spices and stock. I put the mixture into a mason jar and into my fridge for a later date. Well, the later date came and all I needed to do was to drop the chicken into a Dutch oven with the remnants of the jar with some more stock. The end result was a super flavorful, super moist braised chicken.
I truly love being able to open my fridge and find stuff to use. Besides the great flavors I am finding, it really creates the opportunity to develop a recipe on the fly. I would not say that this recipe was complex but the ease and depth of flavor of this dish were great. I rounded out my dish by topping the chicken with some pepperjack cheese and added roast corn and fresno chilies to the pot. It could not have been easier to create. Perfect for a weeknight meal.
The cast of characters.
Marinating the chicken.
The chicken topped with the pepperjack cheese
The Green Salsa Chicken plated.
Green Salsa Chicken
Having prepared fresh ingredients saves waste and makes for super tasty, super quick weeknight meals like this Green Salsa Chicken.
- 1 Whole Chicken, cut wings reserved
- 2 Cups Chili oil mine was reserved from soaked chilies
- 1 Tbsp Adobe seasoning
- 1 Tbsp Lemon pepper
- 6 Whole Carrots peeled
- 2 Ears Corn cut off the cob
- 2 Whole Red Fresno chilies sliced
- 2 Cups Herb mixture this was a quasi-pesto
- 1 Cup Chicken stock
- 4 Slices Mozzarella
- 1 Tbsp Olive oil
Begin by marinating the chicken in the chili oil. Marinade for at least an hour but could certainly do overnight. Remove from the fridge and let come to room temperature and pat dry and season with the adobo seasoning and lemon pepper..
Heat the oil on medium high heat. Once shimmering, add the chicken skin side down and cook for 3 – 4 minutes per side. We are just trying to get a little color on the skin.
Next pour in the the herb mixture and the stock. You want it to come up about 2/3 of the way on the chicken. Add in the carrots and place in a 350 degree oven for 25 minutes. After 25 minutes, add in the corn and the fresno chilies and return to the oven for another 10 – 15 minutes. To finish the dish, place the slices of cheese on the breasts and broil for 2 minutes – until nicely browned.
Serve and enjoy!