Sunday, April 21, 2013

Creamy Chicken Verde Bake

The recipe for tonight's dinner sounded quite good but the reality is, it was delicious.  We just kept murmuring how good it was with every bite.  The nice thing is how uncomplicated the recipe was.  I bought organic Salsa Verde (medium spice level) and combined it with some canned coconut milk, and added salt and freshly ground black pepper.  I poured it over a pound of bone-in, skin-on chicken parts and placed the casserole dish in a hot oven for 1 hour.  I dissolved some arrowroot in water and stirred it into the sauce and then continued to cook for another 30 minutes.  The chicken turned out with crisp skin and meat that just fell off the bone with the fork.  The sauce was flavorful but subtle adding a nice touch to the dish. 

Our sides were mashed yams (not sure what kind I bought, since they were not orange but still sweet tasting) and sauteed spinach with sliced garlic.  All we heard were our sighs on contentment with each bite of this delightful dinner.



Creamy Chicken Verde Bake
Makes 2 servings

1 pound chicken parts (I used 4 chicken thighs, weighing 1 1/4 pounds with bone and skin)
1 cup Green Verde Salsa
7 ounces canned coconut milk (I used light coconut milk)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 tablespoon arrowroot, dissolved in 1 tablespoon cold water

Preheat oven to 400 degrees.

Place the chicken in a large glass baking dish.

Mix the salsa, coconut milk, salt and fresh ground pepper in a mixing bowl.

Pour over the chicken.

Bake for 50 minutes, and add the arrowroot/water mixture to the verde sauce, stirring everything to incorporate evenly.

Bake 30 minutes longer or until the sauce has thickened, and the chicken is cooked through.  Sprinkle with chopped cilantro just before serving.

Slightly adapted from My Living Nutrition

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