Mexican · side dish

Spicy Chicken with Salsa Verde

Name: Spicy Chicken with Salsa Verde
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 medium avocado, mashed; 200g chicken thigh fillets, trimmed; 1 teaspoon chili powder; 1 package of Flour Tortilla wraps; 1/4 cup Coriander leaves; 2 cloves garlic, minced; 2 green onions roughly chopped; 2 jalapeño peppers, chopped; 2 limes; 1/4 cup mint leaves; 1 teaspoon onion salt; 1 teaspoon dried oregano; 1 tsp. paprika; 1 red Chilli; 1 small tub of Sour Cream.; 1 Teaspoon Vegetable Oil

“Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Spicy Chicken with Salsa Verde at home. This recipe makes 6 servings with 398 calories, 14g of protein, and 23g of fat each. For $1.81 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Head to the store and pick up jalapeño peppers, oregano, mint leaves, and a few other things to make it today. It works well as an affordable side dish. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Try Spicy salsa verde chicken, Skillet Nachos with Spicy Salsa Verde Chicken, and Spicy Chicken Empanadas with Orange Salsa Verde for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Avocadomedium, mashed1 medium
Chicken thigh filletstrimmed200 g
Chili powder1 tsp
Flour tortilla wraps1 package
Coriander leaves¼ cup
Garlicminced2 cloves
Green onions2
Jalapeño pepperschopped2
Limes2
Mint leaves¼ cup
Onion salt1 tsp
Oregano1 tsp
Paprika1 tsp
Chilli1
Creamsmall1 small tub
Vegetable oil1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Place the chili, garlic, green onion, coriander, mint and vegetable oil in a food processor and pulse until combined. Set aside later for serving. Makes 1 cup (250ml).Guacamole: Scoop out flesh of 1 ripe Avocado, Chop and de-seed 1 red chilli and add to the Avocado, Squeeze in juice of 1/2 lime and mix to combine. Set aside later for serving
2
Sour Cream: Turn out tub of sour cream into a serving bowl, sprinkle lightly over the top with course black pepper. set aside.Preheat a char-grill pan or barbecue over high heat. Char-grill or barbecue the chicken for 4-5 minutes each side or until cooked through.Chop 1 red bell pepper into lengthy strips and toss on the hot griddle for 1 min.
3
Place the Chicken in a serving bowl, with pepper and bring the Salsa Verde, Guacamole and sour cream to the table along with hot plates and the tortilla wraps.

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