December 2024

Tomatillo Salsa Verde Chicken paired with Great Frogs Choptank White

Salsa Verde comes in many varieties, some say, “as long as it’s green, its salsa verde”! This version is made with tomatillo, green chilis, jalapeño and herbs. Marinated in lime juice, salt and garlic, chicken is then seared on both sides and roasted until tender and juicy. Serve with your choice of sides, here, we used black beans and rice. Chilled Great Frogs Choptank White is crisp, with balanced acidity, which is perfect for green herbs.If you choose to heat the verde up with more jalapeño this wine cam balance the heat. Enjoy!

Tomatillo salsa Verde chicken

Skinless chicken breast 2-4

1 lime

Fresh minced garlic 1 clove

1/4 teaspoon salt

Tomatillo, green salsa, fresh made or jarred, ( freshly made, see recipe below)

Mix, minced garlic, salt and juice from 1/2 with a little avocado oil, rub on all sides of chicken breast. Set aside, let marinade for 15 to 30 minutes.

Heat iron skillet on stove top till hot spray a little avocado oil in pan, sear meat, both sides. After searing put 1 tablespoon or so of salsa Verde on chicken breast. Place in 375° oven for 20-25 remaining minutes. After removing from oven, cover, let rest 10 minutes before serving.

Meanwhile, prepare black beans.

Black Beans

1/2 tsp cumin

1/2 onion, diced

1/2 green pepper, diced

1 15oz can black beans, rinsed

Rinse beans thoroughly, drain. Dice, green pepper and onion place in pan to simmer till tender. Add a quarter teaspoon smoked paprika, cumin, garlic powder. Add beans, simmer and until hot.

If you are making a large portion of this meal, especially the beans, feel free to cook them from dried beans. Using canned in this recipe for time.

Tomatillo salsa Verde

4-5 tomatillos cut in half

Three cloves garlic

1/2 white or yellow onion, cut in large pieces

2-3 large Anaheim peppers, (or green chili pepper of your choice)

1 jalapeño

1/2 bunch of cilantro, (optional)

Place all ingredients except cilantro, on a foil line or parchment paper lined cooking sheet. Roast at 4:50 for 10 minutes.

Squeeze garlic from peel, remove skin and seeds from peppers, place all ingredients in blender or food prep. Blend until slightly chunky. Salt to taste, Set aside.

** Assemble on plate, fresh squeeze of lime juice over everything, sprinkle with chopped cilantro and add salt to taste.