Chicken Bowls With Homemade Salsa Verde
Do you need a 20 minute weeknight meal that knocks your socks off? Â Try these Chicken Bowls with Homemade Salsa Verde! Â Green Salsa is easier than you think to make. Â You could make this recipe with jarred sauce, but homemade is SO much better! Â I don’t think you’ll regret it. Â Plus, 20 minutes? Â It’s no time at all for a grand dinner!
Chicken Bowls With Homemade Salsa Verde
These are tomatillos. Â Have you ever tried them? This is what salsa verde, or, green salsa is made out of. Â They come with these little papery husks on them. Once the husks are peeled off the tomatillos feel sticky. Â So, next they need to be rinsed well. Â I like to use a vegetable cloth on mine just to help get it off good.
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Now that we’ve had a lesson in tomatillos, let’s get rolling on this recipe.
This recipe is adapted from Mark Bittman’s Kitchen Express. Â This is one of my favorite cookbooks for quick meals–as the title suggests. Â 🙂 Â It’s all real food and very simple to put together. Â It’s divided into seasons, and I love that too.
If you want to learn how to make anything in your kitchen, Mark also has a book called “How to Cook Everything“. This is my go-to for so many things.  Homemade condiments, ice cream, really, anything you can think of, it’s in there–kinda like prego–it’s in there!
Ingredients:
- 12 tomatillos, peeled and rinsed
- juice of 1 lime
- 1 (4 oz) can chopped green chilis
- 1 clove of garlic, minced or smashed into a paste
- salt and pepper to taste
- rotisserie chicken (either store bought, or make your own), shredded
- 1 cup sour cream
- milk
- 1 avocado, diced
- cilatro for serving
- Corn chips for serving
Instructions:
- Quarter the tomatillos and put them in a food processor. Â Add lime juice, garlic and chiles. Pulse the processor until you have the desired consistency. Â I like mine a little bit chunky, but not too much. Pour the sauce into a sauce pan and bring it to a soft boil.
- Add the shredded chicken and let it simmer. Â Add salt and pepper to taste.
- Put the sour cream in a bowl, and add just enough milk until it’s a smooth sauce that’s pourable.
- Load up bowls with the chicken mixture. Â Top with avocado, cilantro, sour cream sauce and corn chips.
See? Easy as pie, or I should say easier, way easier than pie. Â Enjoy your chicken bowls with homemade salsa verde that only took you 20 minutes to make!! Â 🙂
Chicken Bowls With Homemade Salsa Verde
Ingredients
- 12 to matillos peeled and rinsed
- juice of 1 lime
- 1 4 oz can chopped green chilis
- 1 clove of garlic minced or smashed into a paste
- salt and pepper to taste
- rotisserie chicken either store bought, or make your own, shredded
- 1 cup sour cream
- milk
- 1 avocado diced
- cilatro for serving
- Corn chips for serving
Instructions
- Quarter the tomatillos and put them in a food processor. Add lime juice, garlic and chiles. Pulse the processor until you have the desired consistency. I like mine a little bit chunky, but not too much. Pour the sauce into a sauce pan and bring it to a soft boil.
- Add the shredded chicken and let it simmer. Add salt and pepper to taste.
- Put the sour cream in a bowl, and add just enough milk until it's a smooth sauce that's pourable.
- Load up bowls with the chicken mixture. Top with avocado, cilantro, sour cream sauce and corn chips.
Looking for more fast and fabulous meals?
Turkey Sweet Potato Skillet Dinner
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