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Aug 17, 2010 09:16 AM

Marinating chicken in salsa verde??

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. 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

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

      1. 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. 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

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

            1. re: jameshig

              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

                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

                  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

                    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

                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

                  Great point about the warm spices!