Garage Sale. Need I say more???? Ugh. HATE having them, but love going to someone else’s house and getting to snoop through their stuff. Ha!!! 😉 I’ve always had a lot of fun having my own garage sales, but people on the east coast don’t seem to be as – “enthusiastic” –  and have as much fun as the midwest. Though it was quite strange, and for many reasons a disappointment, sure can’t complain about at least earning enough to make that LAST car payment (plus extra spare change! 😉 ) Always such an exciting thing to pay your car off!! So, while our personal belongings were being monetarily whittled down to nothing, (already rock-bottom giveaway prices seemed to mean nothing), I wanted something FUN. And EASY. For supper for the weekend. And my one pan chicken method is a no-fail, moist and juicy, satisfying lifesaver! So I vamped this method up, and we totally pigged out on my One Pan Chicken Verde Fiesta!

Trust me, it truly was a party on a plate! And yet sooooo easy!!!

You’re definitely going to want to make this!

So, here’s how you keep your cool – – and save your sanity.

Pop one brown paper lunch sack into another for double-strength, open up and dump in your seasoned flour ingredients. Twist the very top shut and give it a nice shake to mix. Open back up, and drop one piece of chicken at a time into the bag. *I always add skin side-down. Twist closed again, shake to coat, open and take hold of an end, shake off excess into bag, and place onto a rack over a baking sheet, pretty side-up. Repeat with rest of pieces and pop the chicken into the fridge to “set” the flour. (This way, it won’t all come off in the pan). 😉

Turn your oven on, slice some onion, get your heavy-bottomed pot out, and melt the butter with the oil until nice and hot, but not smoking. Place the chicken pieces down onto the pan, only as many will fit comfortably, and brown each side until freaking gorgeous. Remove to a plate as you go.

When the chicken pieces are all browned on the outside, you really need to dump the oil and yucky stuff from the pan into the sink, rinse the pan with a little water, and give it a quick swipe with a small wad of paper towel. The empty pan will steam vigorously, but don’t be afraid. Use oven mitts, tilt the pan to swirl, and your pan will be almost completely clean and ready to go again! I always find it super cool and fun to do, myself! 😉

Then just add the rest of the butter, some sliced onion, a little beer for moisture and tenderizing the chicken, and some of the salsa verde! Place the chicken pieces back on top, making sure the ends of the legs are underneath a piece next to them to keep them from getting overcooked.

Pour and drizzle the rest of the salsa verde over each piece, and pop into the oven!

You’ll bake this for 1 hour, which gives you plenty of time to clean up, prep the “salad topping” and any extras you might like, and even make a side dish of Mexican Rice of any kind that you might like!

After one hour, take it out, and top each piece with a nice handful of cheese and place a few fresh pepper rings on top. Pop it back into the oven and bake 30 minutes longer.

The chicken will be OH so tender, and the aromas, by now, will have your entire neighborhood jealous!

With a spatula, remove the melt-in-your-mouth chicken to a plate or serving platter. Using a slotted or perforated spoon, fish out the onions leaving the liquid behind, and pile around each piece of chicken.

Get out all of your chopped and prepped veggies, and…..

…..then let the real fun begin!! 🙂

Top with shredded lettuce, sliced or chopped tomatoes, black olives (if you like), and the reserved taco cheese. Then sprinkle on whatever extra toppings you enjoy, such as pickled jalapeño slices, snipped green onion, diced avocado, hot sauce, crumbled Mexican cheese, whatever you want! Turn this dish into a party!

To me, extra salt and pepper, fresh cracked over the salad, is a must! “Salad” should always get a touch of seasoning before serving, too! 😉

And that’s all there is to it!

Simple recap: Shake chicken in the flour mixture, let dry, fry, rinse pan, add rest of pan ingredients, add chicken and bake, top with cheese and peppers, bake to melt and finish, and smother with goodies!

See?!! EASY.

Remember, too, that you can top this dish initially with just the basics, then put out any other ingredients that each individual prefers to add, and let them top their own. That’s what I did, as I enjoy pickled jalapeños and lots of crumbled queso blanco on mine. Where as, my hubby loves some diced avocado and douses his with lots and lots of sriracha sauce! 🙂

It’s soooo easy, and so much fun to make!

Just serve with some Mexican-style rice, and even some warmed, refried beans sprinkled with dried Mexican cheese and chips or warmed, rolled tortillas for dipping, and you’ve got yourself a fantastic, awesome tasting, and seriously, easy supper!

My hubby and the neighbor FLIPPED. OUT. When they saw it! And the hubs RAVED over it the entire weekend. A very nice ending to a funky, odd to say the least, endeavor.

Hope you all enjoy, too! It really was delicious, and brought much needed smiles! 🙂

*Love easy homemade Mexican rice side dishes? Check out {these} to serve alongside!

Yield: 4 - 6 servings

One Pan Chicken Verde Fiesta

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Ingredients

Seasoned Flour Mix:

• 1/4 cup flour
• 1 tsp. regular table salt
• 1/2 tsp. each: coarse ground black pepper, smoked sweet paprika, garlic powder, chili powder & cumin
• 1/4 tsp. cajun seasoning such as Slap Yo Mama
• 1/16 tsp. onion powder

Rest of Main Ingredients:

• 3 Tbl. butter
• 1/4 cup non-burning cooking oil such as canola or vegetable
• 2 whole bone in/skin on chicken breasts
• 2 leg with thigh quarters, bone in/skin on
• 3 more Tbl. butter
• 1 medium onion, halved and medium-thick sliced (about 1/3")
• 2 large cloves garlic, finely minced or run through a garlic press
• 1/4 cup beer, (*can sub chicken broth or water but see note)
• 1 (16 oz.) jar salsa verde, (mild, medium or hot), divided
• 1 (8 oz.) bag shredded Taco-Flavored Mexican blend cheese, *reserve 1/2 cup for garnish over salad toppings
• 1 sweet red cubanelle pepper, thinly sliced, clean slices of membrane and seeds

Salad Topping:

• 2 - 3 cups shredded lettuce, as desired
• 15 - 20 large grape tomatoes, quartered, (or 1 cup diced regular tomatoes)
• sliced black olives, as much as you like

Garnish:

• pickled jalapeño rings
• 4 nice spoonfuls sour cream
• diced avocado
• snipped fresh green onion
• crumbled queso fresco, queso blanco, or chihuahua cheese
• hot sauce
• fresh cracked salt and pepper

Instructions

Open one lunch sack, insert second sack and open so that it's doubled. (*You'll need to do this for strength so that the bag doesn't tear or get soggy.) Add all Seasoned Flour Mix ingredients to the sack. Twist just the very top closed, and shake well to mix.

Trim fat from chicken pieces as needed. Add chicken, one piece at a time, twist top of bag closed, grab top, and shake well to coat. Shake off excess into bag and place pieces onto a rack over a baking sheet or plate to rest. Pop into fridge to chill and "set" for 15 - 30 minutes, uncovered.

In large deep cast iron skillet, or heavy-bottomed oven-safe frying pan such as stainless steel, melt butter with oil over medium-high heat. When hot but not smoking, add chicken pieces pretty side-down and fry for about 2 minutes, turn pieces and fry bottoms for another two minutes or until each side is a nice, deep, golden color. Remove pieces to a plate as you go.

Dump out oil and bits, rinse with hot water, give a casual wipe, and add 3 more Tbl. butter and melt in still warm pan. Swirl to coat bottom. Add sliced onions, garlic, beer, and 3/4 cup salsa verde to pan.

Place chicken pieces back into pan, pretty side-up, tucking the leg ends underneath the next piece in a circle to protect them from over-baking and drying out.

Pour rest of salsa verde (1 1/4 cups) over chicken pieces.

Pop into preheated 350º F oven, uncovered, and bake for 1 hour.

Remove from oven. Top each piece with shredded taco-flavored cheese, place pepper rings on top, and bake for 30 minutes longer, uncovered.

*While chicken is baking, make salad to sprinkle on top for when chicken is done. (Make any side dishes you'd like to serve alongside, too).

When chicken is done, remove from oven. Place chicken pieces onto a serving platter with a spatula, and use a slotted spoon to add the yummy onions from the bottom of the pan, surrounding and topping chicken.

Serve topped with salad. Garnish to heart's desire and enjoy! 🙂

Notes

I highly recommend cooking with a little beer. The alcohol will evaporate during cooking, chicken will not taste like beer, and beer contains enzymes that act as natural meat tenderizers.
Can be served with warmed, rolled flour or white corn tortillas, hot 'n spicy refried beans sprinkled with crumbled Mexican cheese of choice, and Mexican rice of any kind!