Verde Chicken and Calabacitas

Verde Chicken and Calabacitas

with Creme and Spinach Garlic Rice

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Simple yet so delicious, I love the bright flavor of the traditional salsa verde, which takes only minutes to make and tastes good on everything not just chicken. Begin with the salsa of tomatillos, fresh chiles and herbs. Add the salsa to a sauté of diced fresh chicken, onion, roasted green chiles and fresh summer squash.  The finishing dash of thick, luscious Mexican crema on top really sets off the mild tartness of the sauce. On the side, a simple white rice redolent with garlic and fresh spinach adds another layer of great flavor and further balances the salsa verde.

  • Est. Cooking Time: 45 min
  • Allergens: Dairy
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Blonde Ale

INGREDIENTS:

  • Chicken Stock Concentrate
  • Sour Cream
  • Jasmine Rice
  • White Cooking Wine
  • Roasted Poblano Pepper
  • Skinless Chicken Breast
  • Jalapeño Pepper
  • Garlic Cloves
  • Cilantro
  • Shallot
  • Zucchini
  • Baby Spinach
  • White Onion
  • Peeled Tomatillos

EQUIPMENT YOU'LL NEED:

  • Blender or Immersion Blender
  • Medium Bowl
  • Medium Sauce Pot
  • Medium Sauté Pan
  • Small Bowl
  • Small Sauce Pot

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.
  • Ingredients are gluten-free, but not handled in a gluten-free facility