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    Preparation Time
    25 Mins
    Spice Level  

Spanish Chicken with Salsa Verdeby Tejasvi Arneja

Rs. 598 Serves 2

A simple Chicken recipe cooked in Tomatillo Salsa Verde a nourishing, and comforting Mexican meal to make on a busy weekday night. The recipe is a perfect blend of Spanish and Mexican cuisine.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories275


    Non Stick Pan

INGREDIENTSPortion for 2

    400 gms Chicken Breast
    1 tbsp Olive Oil
    1.5 tsp Chicken Aromat Powder
    250 gms Tomato cut into 1 inch pieces
    1 Medium Onion Sliced
    1 tbsp Garlic
    3 tbsp Jalapeno Chopped
    2 Red Radish Thinly Sliced
    2 tbsp Cilantro
    4 Dinner Rolls

    Tejasvi Arneja

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      Prepare Chicken Stock In a saucepan bring 1 cup (240 ml) of water to boil, to it add chicken aromat powder, mix well and switch of heat. Keep the stock aside for later use.


      Pan Sear Chicken Season chicken with salt and pepper on both sides. Heat olive oil over medium heat, place seasoned chicken breasts and cook for 4 to 5 minutes on each side until chicken is cooked through and browned. (8 to 10 minutes in total) Remove chicken and keep aside, let the brown bits (fonds) remain inside the non-stick pan.


      Start with Tomato Salsa To the non-stick pan with fonds and juices, add garlic and cook for 30 seconds over low flame. Add onion, tomatoes and jalapenos and cook over low flame for 4 minutes.


      Add Chicken Broth & Cook for 10 minutes Add the chicken broth to the non-stick pan, bring heat to high and cook for 10 minutes, until tomatoes start to break down and sauce has thickened a bit. This is our salsa verde.


      Add Chicken to Salsa and Serve Add the prepared chicken to tomato salsa and coat the chicken pieces with sauce by cooking them for 30 seconds. Season with salt and pepper to taste, switch off heat. Serve with warmed dinner rolls, and use radish cilantro and lime wedges along side for garnish.

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