Jul 14 2026
Restaurants›Miller Union›Poulet Rouge, Almond Salsa Macha, Green Goddess, Potato, Broccoli Recipe

Poulet Rouge, Almond Salsa Macha, Green Goddess, Potato, Broccoli Recipe

Inspired by Miller Union
Time1h
Serves4

Make Poulet Rouge, Almond Salsa Macha, Green Goddess, Potato, Broccoli Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Almond Salsa Macha

Green Goddess Dressing

Method

Chicken Preparation

  1. 1

    Season the Chicken

    In a bowl, combine the chicken thighs with olive oil, salt, and black pepper. Ensure the chicken is evenly coated.

  2. 2

    Cook the Chicken

    Preheat a skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.

Potatoes and Broccoli

  1. 3

    Prepare the Potatoes

    Peel and dice the potatoes into even-sized cubes. Boil in salted water for about 15 minutes or until fork-tender.

  2. 4

    Cook the Broccoli

    Add the broccoli florets to the boiling potato water for the last 5 minutes of cooking. Drain and set aside.

Almond Salsa Macha

  1. 5

    Toast the Ingredients

    In a dry skillet, toast the almonds and dried chiles over medium heat until fragrant, about 5 minutes. Remove from heat and let cool.

  2. 6

    Blend the Salsa

    In a blender or food processor, combine the toasted almonds, chiles, garlic, olive oil, vinegar, and salt. Blend until smooth, adjusting seasoning if necessary.

Green Goddess Dressing

  1. 7

    Blend the Dressing

    In a blender, combine fresh parsley, chives, basil, garlic, Greek yogurt, lemon juice, and salt. Blend until smooth and creamy.

Assembly

  1. 8

    Plate the Dish

    On a serving plate, arrange the chicken thighs, potatoes, and broccoli. Drizzle with almond salsa macha and green goddess dressing before serving.

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