RecipesMiller UnionPoulet Rouge

Poulet Rouge Recipe

inspired by

@millerunion

Nov 26 2025

•

1h

•

Serves 4

Jump to recipe ↓

Recipe information

Make Poulet Rouge in just 1h . Almond salsa macha, green goddess, potato, broccoli

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Ingredients

Almond Salsa Macha

Green Goddess Dressing

Vegetables

Chicken

Preparation

Almond Salsa Macha

1. Prepare the Salsa Macha

In a dry skillet over medium heat, toast the almonds and dried chiles until fragrant. Remove from heat. Add the garlic cloves and toast for an additional minute.

2. Blend the Salsa

In a food processor, combine the toasted almonds, chiles, garlic, olive oil, salt, and lime juice. Blend until smooth. Set aside.

Green Goddess Dressing

3. Blend the Dressing

In a blender, combine the parsley, basil, garlic, Greek yogurt, lemon juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.

Vegetables

4. Prepare the Vegetables

Peel and dice the potatoes into cubes. Steam or boil the potatoes until fork-tender, about 15 minutes. Add broccoli florets in the last 5 minutes of cooking. Drain and set aside.

Chicken

5. Cook the Chicken

Preheat the oven to 400°F (200°C). Rub the chicken thighs with olive oil, salt, and black pepper. Place them on a baking sheet and roast in the oven for about 35-40 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).

Local Coupons

No local coupons found for this recipe's ingredients.