Last night, we opened a jar of Mojo Verde Suave from our Despana Basket. Also known as Canary Sauce (originating in the Canary Islands), this combination of ingredients is impressive, being somewhat creamy without any dairy, only green pepper, olive oil, garlic, parsley, wine vinegar, cumin, pepper, and salt.
Lon came up with a great dinner using the Mojo Verde along with other Despana goodies, a Chistorra and Manchego Stuffed Chicken with Green Sauce. We didn’t write a recipe but it’s pretty simple.
Start by pounding out chicken thighs. Season with salt and pepper. Place a layer of Chistorra and Manchego across the center. Sprinkle with chopped parsley.
Roll it up tightly and tie it up.
Place a layer of sauce on the bottom of the baking pan. Place rolled chicken on top. Cover with sauce.
Bake for 30-35 minutes at 425 degrees F (400 degrees F if using convection). This will vary depending on size and thickness of chicken.
Yummy and very impressive looking. Look at this cross section!
and this one…
Oh yea….
That looks absolutely delicious!
My mom used to make a sauce for halibut that was remarkably similar to that Mojo Verde–I like your dish better though (don’t tell her)
Thanks Caroline!
Dr. Food, we’re flattered, but your mom gets points for making the sauce.
man I want to come over and try this!
Oneshotbeyond, it’s easy enough to make.