Pollo en Salsa Verde
The special thing about salsa verde is its tart and crisp flavour. Just add it to chicken for an unbeatable taste combination! For this recipe we recommend chicken breast, but thigh fillets are wonderful too. Boiled in poultry stock, both pieces are particularly low in fat. Of course, you can also choose to stir-fry some diced chicken in a bit of oil. Simply add the salsa and leave it to stand for a little while. In Mexico, this dish is most commonly served with corn tortillas. With or without them, it makes for a delicious meal that is easy to prepare.
Ingredients
4 chicken breast fillets
2 jars of Salsa Verde María Dolores
1 litre (approx. 1.75 pints) of poultry stock
2 jars of Salsa Verde María Dolores
1 litre (approx. 1.75 pints) of poultry stock
Method
Bring the poultry stock to a boil in a medium-sized pot. Add the chicken breast, reduce heat, cover and let the meat simmer for about 10 to 12 minutes or until cooked through, then pour off the poultry stock.
Add salsa verde and leave to stand until the salsa has warmed up.
Serve with rice, black beans and tortillas.
Add salsa verde and leave to stand until the salsa has warmed up.
Serve with rice, black beans and tortillas.