At a Glance
- Potato Type: Yellow
- Prep Method: null
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
For the Chimichurri Salsa Verde:
- 1/2 cup chopped white onion
- 3/4 cup parsley leaves
- 1/3 cup cilantro leaves
- 1 tablespoon dried oregano
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
For the potatoes:
- 1 package (1 pound 4 ounces) refrigerated pre-cooked mashed potatoes
- 3 tablespoons cream cheese
- 1/4 teaspoon black pepper
- 4 tablespoons chopped green onion (white and light green part only)
- 1/2 cup shredded cheddar cheese
- 2 frozen pre-roasted whole chickens, thawed
Preparation
To make Chimichurri Salsa Verde, in bowl of a food processor, combine onion, parsley, cilantro, oregano, garlic, salt, pepper, vinegar and oil. Pulse until mixture is a rough purée. Store in refrigerator until needed; stir before using if salsa has separated. To make potatoes, in a non-stick skillet, heat potatoes over medium heat; stir in cream cheese, pepper and green onion and cook, stirring, for about 5 minutes, or until potatoes are hot and cream cheese is incorporated. If not serving immediately, cover and keep warm. Heat chicken in microwave oven according to package directions. Remove chicken legs; cut breasts from bone and slice.
For each serving, place about 3/4 cup potatoes in the center of a heatproof plate and sprinkle with 2 tablespoons cheese. Place under broiler about 4 inches from the flame for about 2 minutes, or until cheese is melted. Arrange 1 leg and 1 sliced breast around the potatoes; drizzle chicken and potatoes with a few tablespoons of Chimichurri Salsa Verde.
Tip: Chimichurri Salsa Verde is best when made the same day it is served.
