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Green Salsa Chicken

Having prepared fresh ingredients saves waste and makes for super tasty, super quick weeknight meals like this Green Salsa Chicken.

Course dinner
Cuisine Chicken recipe, Gluten free, Mexican recipes
Keyword Chicken recipes, comfort food, gluten free, Mexican recipe, one pot meal
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings 6 people
Author Peter

Ingredients

  • 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

Instructions

  1. 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!