Wednesday, January 06, 2021

Cooking with Blobby

It's been at least since Thanksgiving since I've done a Cooking with Me segment. 'Tis the time. 

The NYT had a slow-cooker recipe for Salsa Verde Chicken. It seemed as easy as it could be tasty. So, I went, 'why the hell not'?'

We have a slow cooker, but you'd be doing a deep dive here to see how often we use it. It's very very basic model. There is no timer on it or anything, so I find recipes are challenging for the set-it and go to work crowd. 

I find most things they make go for 4-6 hours. I don't work 4-6 hours. We have the most basic of models. Off. Lo. High.  That's it. No timer. Nothing like that. So in theory it's only practical on weekends. 

And a weekend was when I made this.  In theory, it's all very simple. Not too many ingredients. Kind of set it and forget it. 

1 ½ pounds boneless, skinless chicken thighs 
1 ½ cups jarred salsa verde 
1 (4-ounce) can chopped mild green chiles 
8 garlic cloves, finely chopped 
1 jalapeño, stemmed, seeded and diced 
1 teaspoon garlic powder 
1 teaspoon onion powder 
1 teaspoon ground cumin 
3 scallions (green and white parts), thinly sliced 
1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)  
Kosher salt, to taste 
Fresh lime juice, to taste 
Any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Cilantro.  As IF !!

Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don’t add salt now; jarred salsas are often high in sodium.) 

Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.) 

Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Totally forgot to use the lime, but I think it would have helped. Or enhanced, as it were. 

The taste was good, but not overpowering. I found while cooking, all I could really smell was the 8 cloves of garlic filling the house. But the cumin was pungent too. I don't think it overshadowed anything in the meal though, but the smell stayed with you. 

We garnished with the slightest bit of cheese, some more green onions and a touch of sour cream. 

....and we went with a tortilla. 

We got the concoction out with a slotted spoon, which if you're going this route you'll need. It's best to drain as much of the liquid, as that doesn't do well with a tortilla.  For rice, the liquid would be great. 

The cooked for six hour jalapeño wasn't that spicy. Doing it over, like the green onion, I'd cut up some fresh and garnish on top. I don't think there is a need for other 'toppings' just as tomato, guac, etc. This is fairly a clean flavour. 

I thought it would make more than it did. It probably feeds four easily. So for lunch, I will make rice and take it to work for a filling and cheap meal. 


wcs said...

Sounds good. You could make it over night in the slow cooker, then heat it up again for supper. Maybe?

James Dwight Williamson said...


Travel said...

Looks good, I miss good mexican food. That is a lot of garlic. Food posts always work.

uptonking said...

I love Mexican food. It's easy to find vegetarian friendly items to create. You just have to read labels if you're buying pre-made re-fried beans.

Deedles said...

They come with timers?! I own three (if crock pots and slow cookers are the same thing) and the fanciest one has a 'warm' setting. Nice recipe.

Blobby said...

David - it was a LOT of garlic. Even for me, but the taste didn't overwhelm. And WCS - for what little I sleep, that makes more sense in terms of timing.