Cooking onNo Ninja picked
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Salsa Verde Chicken
Tangy chicken with black beans and corn.
Total about 1 h 20 minDraft — to be kitchen-tested
Fine-tuned settings
PossibleCooker PRO (8.5 qt)draft setting
Sear/Sauté then Braise Sear/Sauté HI → Braise About 1 h
Zone/accessory: Pot
Tip: Brown thighs first.
PossibleCooker PRO Plus (8.5 qt)draft setting
Sear/Sauté then Braise Sear/Sauté HI → Braise About 1 h
Zone/accessory: Pot
Tip: Brown thighs first.
HyperHeat Pressure Cooker (6.5 qt)draft setting
Pressure HIGH 10 min, 10 min natural release
Zone/accessory: Pot
Tip: Total includes pressurizing.
Classic Foodi Pressure + Air Crisp (6.5 qt)draft setting
Pressure HIGH 10 min, 10 min natural release
Zone/accessory: Pot
Tip: Total includes pressurizing.
Any slow cookerdraft setting
Any slow cooker HIGH 3–4 h
Tip: Total time shown for slow cooker.
Starting point from our kitchen. Check your manual. Cook to the safe temp.
ServingsBase 4
Ingredients
- 2 lb chicken thighs
- 1 tsp ground cumin
- 16 oz salsa verde
- 1 can black beans, drained
- 1 cup corn kernels
Steps
- Season the chicken with cumin.
- Add salsa verde, beans and corn.
- Cook as shown in your settings.
- Shred the chicken into the sauce.
- Check it reached 165°F.
Safe temperature
165°F. Cook to the safe temp for your protein.