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The origins of Creamy Salsa Verde Chicken are rooted in the rich culinary traditions of Mexico, where salsa verde—a sauce made primarily from tomatillos—has long been celebrated for its vibrant flavor profile. Salsa verde is known for its zesty, tangy taste, which comes from a blend of tomatillos, green chilies, cilantro, and lime juice. This sauce is not only a staple in Mexican cuisine but also serves as a versatile ingredient that can elevate a wide range of dishes.

Creamy Salsa Verde Chicken

Discover the delightful Creamy Salsa Verde Chicken, a versatile dish perfect for any occasion. This recipe features tender chicken thighs bathed in a vibrant salsa verde sauce and enriched with heavy cream, creating a comforting and rich texture. Easy to customize, it can be served with rice, in tortillas, or alongside fresh salads. Packed with flavor and nutrients, this dish invites creativity in the kitchen, making it a favorite for family dinners and gatherings alike. Join the culinary fun and savor every bite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup salsa verde (store-bought or homemade)

1 cup heavy cream

1 cup shredded Monterey Jack cheese

1 cup fresh spinach, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Season the Chicken: Start by seasoning the chicken thighs generously with ground cumin, smoked paprika, salt, and black pepper. Make sure to rub the spices thoroughly into the meat for even flavor distribution.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully add the seasoned chicken thighs. Cook them for about 5-7 minutes on each side, or until they are a beautiful golden brown and cooked through (internal temperature should reach 165°F/75°C). After cooking, remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.

      Prepare the Creamy Sauce: In the same skillet, add the minced garlic and sauté it for about 30 seconds or until it becomes fragrant. Then, pour in the salsa verde and bring the mixture to a gentle simmer, allowing the flavors to meld. Gradually stir in the heavy cream until the mixture is smooth and creamy.

        Incorporate Cheese and Spinach: Slowly add the shredded Monterey Jack cheese to the sauce, stirring constantly until the cheese is completely melted and the sauce is silky. Next, add the chopped spinach and fold it into the sauce until it wilts and blends well.

          Combine Chicken and Sauce: Slice the rested chicken into strips or bite-sized chunks and return it to the skillet with the creamy salsa verde sauce. Gently toss to coat the chicken in the sauce, allowing it to warm through for an additional 2-3 minutes.

            Serve: Once everything is heated through, garnish the dish with freshly chopped cilantro for a burst of freshness. Serve the creamy salsa verde chicken hot, accompanied by lime wedges on the side. This dish is perfect paired with fluffy rice, warm tortillas, or a crisp green salad.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings