Pollo in Salsa Verde Recipe Guide

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Pollo in Salsa Verde

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or frying pan
• Knife and cutting board
• Blender or food processor
• Measuring cups and spoons

Ingredients

  

• Ingredients
• For the Chicken:
• 4 chicken thighs bone-in, skin-on preferred for flavor
• Salt and pepper to taste
• 2 tablespoons olive oil
• For the Salsa Verde:
• 1 cup fresh parsley packed
• 1/2 cup fresh basil packed
• 1/4 cup capers rinsed and drained
• 2 cloves garlic
• 1 teaspoon Dijon mustard
• Juice of 1 lemon
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

 

• Step-by-Step Instructions
• Prepare the Chicken
• Season the chicken thighs generously with salt and pepper on both sides.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.
• Make the Salsa Verde
• While the chicken is cooking, prepare the salsa verde. In a blender or food processor, combine the parsley, basil, capers, garlic, Dijon mustard, and lemon juice.
• Blend until finely chopped, then gradually add the olive oil while blending until smooth. Season with salt and pepper to taste.
• Cook the Chicken Through
• After searing both sides of the chicken, reduce the heat to medium-low and cover the skillet. Cook for another 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).
• Combine and Serve
• Once the chicken is cooked, remove it from the skillet and let it rest for about 10 minutes.
• Pour the salsa verde over the chicken in the skillet, allowing it to warm through. Serve immediately.
• Variations and Tips
• Variations:
• Substitute chicken thighs for chicken breasts or even fish like salmon for a lighter version.
• Add a kick with red pepper flakes in the salsa verde for heat.
• Dietary Substitutions:
• For a low-carb option, serve with zucchini noodles or over a bed of leafy greens.
• Make it gluten-free by ensuring all ingredients are certified gluten-free.
  

Keyword Pollo in Salsa Verde

Pollo in Salsa Verde is a classic Italian dish that features tender chicken cooked in a vibrant green sauce made from fresh herbs, garlic, and olive oil. This dish not only brings a burst of flavor but is also a feast for the eyes with its bright green hue. From my own personal experience, it’s a dish that truly impresses guests while being simple enough for a weeknight dinner. Let me show you how I make Pollo in Salsa Verde.

Notes on What to Expect

• Expect a vibrant flavor profile with the freshness of herbs, the zestiness of lemon, and the richness of olive oil complementing the tender chicken. The salsa verde is a versatile sauce that can also be used on grilled meats or as a dip for vegetables.

Recipe Overview

• Cuisine: Italian
• Course: Main Dish
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 55 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 calories per serving
• Cost of Ingredients: Around $12-$15, depending on local prices
• Equipment Needed:
  • Large skillet or frying pan
  • Knife and cutting board
  • Blender or food processor
  • Measuring cups and spoons
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo in Salsa Verde  now.

Ingredients

For the Chicken:

• 4 chicken thighs (bone-in, skin-on preferred for flavor)
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Salsa Verde:

• 1 cup fresh parsley, packed
• 1/2 cup fresh basil, packed
• 1/4 cup capers, rinsed and drained
• 2 cloves garlic
• 1 teaspoon Dijon mustard
• Juice of 1 lemon
• 1/2 cup olive oil
• Salt and pepper to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo in Salsa Verde  now.

Step-by-Step Instructions

1. Prepare the Chicken

• Season the chicken thighs generously with salt and pepper on both sides.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Once the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.

2. Make the Salsa Verde

• While the chicken is cooking, prepare the salsa verde. In a blender or food processor, combine the parsley, basil, capers, garlic, Dijon mustard, and lemon juice.
• Blend until finely chopped, then gradually add the olive oil while blending until smooth. Season with salt and pepper to taste.

3. Cook the Chicken Through

• After searing both sides of the chicken, reduce the heat to medium-low and cover the skillet. Cook for another 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).

4. Combine and Serve

• Once the chicken is cooked, remove it from the skillet and let it rest for about 10 minutes.
• Pour the salsa verde over the chicken in the skillet, allowing it to warm through. Serve immediately.

Variations and Tips

• Variations:
  • Substitute chicken thighs for chicken breasts or even fish like salmon for a lighter version.
  • Add a kick with red pepper flakes in the salsa verde for heat.
• Dietary Substitutions:
  • For a low-carb option, serve with zucchini noodles or over a bed of leafy greens.
  • Make it gluten-free by ensuring all ingredients are certified gluten-free.
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo in Salsa Verde  now.

Nutritional Information Per Serving

• Calories: 350
• Protein: 25g
• Fat: 25g
• Carbohydrates: 8g
• Fiber: 2g

Closing Thoughts

I hope this guide has made making Pollo in Salsa Verde seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment. Enjoy your cooking journey!