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Marinating chicken in salsa verde??

cups123 Aug 17, 2010 09:16 AM

So I made a salsa verde the other day and I want to use the left overs to marinate chicken - its pretty spicy! I was thinking of marinating and then sauteing chicken breast with onions, garlic and ginger. And then letting it cook in coconut milk? Does that sound good? How about giving it an indian flare with some indian spice? what do you all think? i'm just trying to brainstorm this recipe concept centered around the tomatillo sauce...

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  1. k
    katecm RE: cups123 Aug 17, 2010 09:41 AM

    I say go for it. You could serve with naan as a sort in Indian fusion taco. It may not ultimately turn out the way you expect, but it'll still be good.

    You may want to look up Madhur Jaffrey's butter chicken recipe because it may provide you with a better method. First, I'd recommend boneless skinless thighs instead of breasts. Buf regardless what cut you use, I'd marinade the meat and then broil it straightaway. Make your sauce with the onions, garlic, ginger, curry, coconut, etc. While it is simmering, cut up your broiled chicken and add it to the sauce. Google for her recipe to see how she does it, but it's based off the idea that a lot of Indian chicken dishes begin with tandoori chicken, and in my mind, the broiler is the best way to mimic that.

    1 Reply
    1. re: katecm
      sbp RE: katecm Aug 18, 2010 08:06 AM

      As I noted below in more detail, I prefer to roast instead of broil. Reason being, I cook the salsa with the chicken, and broiling cooks the chicken before salsa cooks. But it is a perfectly good alternative.

    2. c
      cups123 RE: cups123 Aug 17, 2010 09:47 AM

      great suggestions! what proportion of spices do you think I should use?

      1. boogiebaby RE: cups123 Aug 17, 2010 01:12 PM

        For one of our work potlucks, a coworkers put a pork shoulder in the crockpot with homemade salsa verde and cooked it for 5-6 hours on high. With corn tortillas, it was amazing! I imagine it would be wonderful with chicken too.

        1. j
          jameshig RE: cups123 Aug 17, 2010 07:12 PM

          IMO, I wouldn't mix the flavors. You are talking about 2 totally different set of flavor profiles, both incredibly strong and overpowering. I would stick with the salsa verde and braise the chicken, if they are thighs or legs, in some beer with the salsa verde. Shred it and you should have some fantastic chicken to go in anything.

          7 Replies
          1. re: jameshig
            cups123 RE: jameshig Aug 18, 2010 07:18 AM

            bump:) curious for other input as well...

            1. re: jameshig
              sbp RE: jameshig Aug 18, 2010 08:04 AM

              I wouldn't worry about that. I "repurpose" leftovers all the time, and I've done this one before (without the coconut milk). Your salsa verde is likely a flavor profile not too far from Indian to begin with - onions, cumin, lime juice, and the tomatillo is a stand in for, say, tamarind. A bit of garam masala and you're there.

              When I have this sort of leftover, I want to keep the next step simple. I generally do these as a "roasted chicken pieces as a start. Line roasting pan with foil, oil the bottom, spread the salsa verde/indian spice mix (with or without coconut milk) on the bottom. Lay marinated chicken over (you can season chicken with some garam too). I don't pour over, since I want the chicken to crisp up first. As it's cooking, if it needs liquid (particularly if no coconut milk), then add some. Once chicken fat is rendered and the skin is browned, start basting with the salsa.

              Oh, and save some cilantro to add at last minute.

              1. re: sbp
                cups123 RE: sbp Aug 18, 2010 08:13 AM

                awesome! we are on the same page on this one:) would you add just garam masala or other spices like cumin, tumeric, etc. and if so in what proportions?

                1. re: cups123
                  sbp RE: cups123 Aug 18, 2010 10:31 AM

                  You don't have to add other spices, since the salsa verde already has some and the garam masal has cumin, tumeric, et... You might want to add some fresh sliced ginger, garlic. Proportions I can't help you with- this kind of cooking is more like toss in a spoonful, see how it tastes, add more.

                  1. re: sbp
                    cups123 RE: sbp Aug 18, 2010 11:33 AM

                    I will def try. I usually toss and go when I cook but I have found that when using indian spices, for some reason, proportions are so key and sometimes I just don't hit the nail on the head and I can't figure out what is too much/too little. Anyway, I will try...

              2. re: jameshig
                JungMann RE: jameshig Aug 18, 2010 08:20 AM

                I think it could theoretically work. I don't think the salsa verde will add much flavor, but it will tenderize. If you're going to cook it with coconut milk, whatever flavor is added will probably fade away unless you add a little salsa verde. In terms of seasonings, I would not go overboard. Cumin and/or coriander might add an interesting note, but again, you don't want to drown out the salsa verde with warm spices like cinnamon, clove, mace, etc.

                1. re: JungMann
                  cups123 RE: JungMann Aug 18, 2010 11:33 AM

                  Great point about the warm spices!

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