W30/D: Baked Creamy Chicken Verde

By Dski

Ingredients

• 2 lbs boneless chicken parts, breast, or thighs(I used bone-in chicken parts and baked this considerably longer 1 hour 30 min.)
• 2 cups Green Verde Salsa
• 1 can of coconut milk
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 TBS arrowroot, dissolved in 2 TBS cold water
• N2 lbs boneless chicken parts, breast, or thighs(I used bone-in chicken parts and baked this considerably longer 1 hour 30 min.)
• 2 cups Green Verde Salsa
• 1 can of coconut milk
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• 1 TBS arrowroot, dissolved in 2 TBS cold water
• fresh chopped cilantro for garnish

Preparation

Step 1

Preheat oven to 400 degrees F
Place the chicken in a large glass baking pan.
Mix the salsa, coconut milk, salt and fresh ground pepper in a mixing bowl.
Pour over the chicken.
Bake for 30 minutes, and add the arrowroot/water mixture to the verde sauce, stirring everything to incorporate evenly.
Bake 10 minutes longer or until the sauce has thickened, and the chicken is cooked through. Sprinkle with chopped cilantro just before serving.