How To Make Chicken In Salsa Verde With A Topper Twist

I love all types of cuisine! My wife is of Mexican descent and is a good cook. My mother in law, on the other hand, is AMAZING! I am inspired by her knowledge of spices and traditional recipes. I enjoy creating new dishes by fusing salsas and Mexican chilis with Indian recipes. The outcome of these recipes has been delicious. This recipe is beyond delectable. I used a whole chicken and used a mix of Indian and Mexican seasonings to marinate the chicken. I then used a blend of both cultures to create a paste that would intensify the salsa verde. This recipe is aromatic and explosive on the taste buds. White or Spanish rice accompanies this recipe very well. Pico de gallo will also add more texture, vibrant colors and make another great accompaniment.

Chicken In Salsa Verde With A Topper Twist

Important Information:

Course: Entree

Cuisine: Fusion Mexican & Indian

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4

Prepping:

· Make your onion paste.

https://www.youtube.com/watch?v=-wtDNAvlaUU&t=4s

· Create the marinade from turmeric, chipotle, and salt.

· Create the paste from raw ginger, garlic, and cilantro, onion paste, and water.

· Chop your chicken into small pieces.

· Separate the boned chicken pieces from those without bone.

Ingredients: The ingredients in this dish are a mix of Mexican and Indian. The texture of this dish comes from the chicken pieces and smooth sauce. I used the green salsa to infuse the dish with flavor, not heat. Make this recipe your own by adding chilis to your liking. For this recipe, you will

1 whole chicken

1 cup salsa verde

4 tbsp oil

Marinade:

1 tsp turmeric

2 tsp chipotle

1 tsp salt

Paste:

15 grams garlic

5 grams ginger

½ cup onion paste

15 grams cilantro

Instructions:

1. Mix the turmeric, chipotle, and marinate the chicken pieces for 30 minutes or more.

2. Add the oil to the pan. With high heat, sear the boned chicken for 5 minutes.

3. Add the piece of chicken breast and continue to sear for another 2.5 minutes.

4. Then add the green paste to the chicken and stir. Close the lid and allow the mixture to simmer for 2.5 minutes on high heat.

5. Add the salsa verde and stir. Allow this to simmer for 20 minutes on low heat with the lid closed.

Topper Tips:

1. Your pan should be on high heat when searing the chicken.

2. Close the lid when cooking your paste. It will splatter everywhere.

3. Allow the chicken to marinate for 30 minutes or more to infuse the chicken with the marinade’s flavors.

I hope you give this delicious recipe a try. Follow us on any of our social media and subscribe to our YouTube channel for some fantastic recipe ideas, The Topper Chef - Cuisine made easy. Happy Cooking!