Salsa Verde Chicken and Rice Recipe

This Salsa Verde Chicken and Rice recipe is an easy, flavorful, and hearty one-pan dish. The zesty salsa verde combined with tender chicken and perfectly cooked rice makes for a delicious and satisfying meal.

Instructions

1. Season the Chicken:

In a small bowl, combine cumin, chili powder, garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning mix evenly over both sides of the chicken thighs.

2. Sear the Chicken:

In a large oven-safe skillet or pan, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown. The chicken does not need to be fully cooked at this point, as it will finish cooking with the rice. Remove the chicken from the skillet and set aside.

3. Toast the Rice:

In the same skillet, add the rice to the remaining oil and chicken drippings. Stir the rice around for 1-2 minutes to toast it slightly, which will help add flavor and texture.

4. Add Liquid and Vegetables:

Pour in the chicken broth and salsa verde, stirring to combine with the rice. Add the black beans and corn, and stir everything together.

5. Return the Chicken to the Pan:

Place the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid or aluminum foil.

6. Bake:

Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice is tender.

7. Add Cheese and Broil (Optional):

For a cheesy finish, sprinkle the shredded cheese over the chicken and rice during the last 5 minutes of cooking. Switch the oven to broil and cook until the cheese is melted and bubbly.

8. Garnish and Serve:

Remove the skillet from the oven. Garnish with freshly chopped cilantro and serve with lime wedges on the side for a fresh, citrusy kick.

Tips for Success

• Use Homemade Salsa Verde: For an extra burst of flavor, try making your own salsa verde with fresh tomatillos, jalapeños, cilantro, garlic, and lime juice.
• Bone-In Chicken: If you prefer bone-in chicken thighs, you can use them in this recipe. Just be sure to increase the baking time by about 10-15 minutes.
• Adjust Spice Level: If you like your food spicier, add a diced jalapeño or a pinch of cayenne pepper to the rice mixture.

Variations

1. Add Vegetables: You can mix in additional veggies like diced bell peppers, zucchini, or spinach to the rice for more texture and nutrients.
2. Use Quinoa: For a healthier twist, substitute the rice with quinoa. You’ll need to adjust the liquid to 2 cups of broth for 1 cup of quinoa.
3. Shredded Chicken: Use cooked shredded chicken instead of whole thighs and mix it directly into the rice before baking.

FAQs

1. Can I make this dish ahead of time?
Yes! You can prepare the chicken and rice in advance, then store it in the refrigerator. When ready to eat, reheat in the oven or on the stovetop, adding a little extra liquid to prevent the rice from drying out.

2. Can I freeze Salsa Verde Chicken and Rice?
Absolutely! Once the dish has cooled, transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

3. What can I serve with Salsa Verde Chicken and Rice?
This dish is great on its own, but you can pair it with a side of avocado, a simple green salad, or tortilla chips for a complete meal.

Conclusion

This Salsa Verde Chicken and Rice recipe is an excellent one-pan meal that combines bold flavors and a variety of textures. Whether you’re making it for a weeknight dinner or meal prepping for the week, it’s a satisfying and delicious dish that everyone will love. Plus, the recipe is versatile, allowing you to customize it to suit your taste!

Yield: 4

Salsa Verde Chicken and Rice Recipe

Print

This Salsa Verde Chicken and Rice recipe is an easy, flavorful, and hearty one-pan dish. The zesty salsa verde combined with tender chicken and perfectly cooked rice makes for a delicious and satisfying meal.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 1 cup salsa verde (store-bought or homemade)
• 3 cups chicken broth (low sodium)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
   
2. Season the Chicken:
   Season the chicken breasts on both sides with cumin, chili powder, garlic powder, salt, and pepper.
   
3. Sear the Chicken:
   In a large oven-safe skillet or pan, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside. (It doesn’t need to be fully cooked yet.)
   
4. Prepare the Rice:
   In the same skillet, add the rice and stir to coat it in the oil and chicken drippings. Let the rice toast for about 1-2 minutes, stirring occasionally.
   
5. Add Liquids and Flavorings:
   Stir in the salsa verde, chicken broth, black beans, diced green chilies, and a pinch of salt and pepper. Mix well to combine.
   
6. Return the Chicken to the Pan:
   Nestle the seared chicken breasts back into the rice mixture. Cover the skillet with a lid or aluminum foil.
   
7. Bake in the Oven:
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the rice is tender.
   
8. Add Cheese:
   Once baked, remove the lid or foil and sprinkle shredded cheese over the chicken and rice. Return the skillet to the oven and broil for 2-3 minutes, or until the cheese is melted and bubbly.
   
9. Garnish and Serve:
   Remove the skillet from the oven and garnish with chopped fresh cilantro. Serve with lime wedges on the side for a burst of citrus flavor.

Notes

Rice Texture: If your rice isn’t fully cooked after the baking time, add a little more broth and continue baking until the rice absorbs the liquid.

Chicken Thighs Option: You can use boneless, skinless chicken thighs instead of breasts for a juicier option.

Spice Level: For added heat, include diced jalapeños or a spicy salsa verde.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.