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Keto Chicken Salsa Verde

Keto Chicken Salsa Verde

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Serves 6 to 8.
By Dennis W. Viau; modified from a book recipe.

Keto is becoming a popular way to eat healthy. This preparation makes tender chicken pieces in a delicious broth. Combined with your favorite keto–friendly vegetables it is a satisfying soup or stew.

Ingredients:

For the Salsa Verde:
1½ pounds (680mg) tomatillos (12 to 15 medium), husked and rinsed
1 to 2 medium jalapeños, stemmed (or 1 Anaheim chili pepper for mild flavor)
½ cup chopped white onion (about ½ medium onion)
¼ cup (12g) packed fresh cilantro leaves (or parsley if you prefer)
2 to 4 tablespoons lime juice
½ to 1 teaspoon salt
For the Chicken:
6 chicken breasts (or 8 thighs), boneless and skinless
2 teaspoons ground cumin
Salt and ground black pepper to taste
12 fluid ounces (350ml) chicken stock / broth
2 cups salsa verde (reserve extra for garnish)
For the Vegetables:
Broccoli, Brussels sprouts, or your favorite keto–friendly vegetable.

Directions:

Place the cleaned tomatillos and chili pepper(s) on a small baking sheet. (If desired, cut the peppers down the center and remove the seeds.) Place under a boiler and heat until partially blackened, 5 to 6 minutes. Use tongs to turn pieces over and broil again, about 5 minutes. Remove from the broiler and allow to cool.

Combine the tomatillos, peppers, onion, cilantro (or parsley), lime juice and salt in the bowl of a food processor or the jar of a blender. Process to reduce to a small chunky texture, 10 to 15 seconds.

Place the chicken pieces, cumin, salt, pepper, stock and about 2 cups of salsa verde (reserve the extra for garnish) in an Instant Pot and cover with the lid. If preferred, you can use a crock pot instead, or cook in a covered pot on the stove or in the oven. If using an Instant Pot, set the pressure release valve to “Sealing”. Use the Pressure Cook function, setting to pressure to high and the cooking time to 20 minutes. When complete, carefully release the pressure by turning the pressure release valve to “Venting”. If using a crock pot or pan, cook on low 3 to 5 hours until very tender.

Open the lid and place the vegetables on top. Return the lid to the pot and cook, using the Saute function on the Instant Pot, until the vegetables are tender, 4 to 6 minutes.

Serve in shallow bowls. Garnish, if desired, with some of the extra salsa verde.

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