Salsa Verde Chicken and Rice
This Salsa Verde Chicken and Rice recipe delivers a vibrant and flavorful meal that's both quick and easy to prepare. Tender chicken simmers in a tangy salsa verde sauce, perfectly complemented by a bed of fluffy rice, creating a satisfying and customizable dish.
Equipment
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Medium saucepan with lid
- large skillet with lid
- Mixing spoon
- Fork
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 tsp cumin
- ½ tsp chili powder
- Salt to taste
- Pepper to taste
- 1 cup long-grain rice
- 2 cups chicken broth or water
- 1 tbsp olive oil or butter
- Chopped cilantro, for garnish
- Diced avocado, for garnish
- Sour cream or Greek yogurt, for garnish
- Lime wedges, for garnish
- Shredded cheese, for garnish
- Pickled onions, for garnish
Instructions
- In a medium saucepan, heat the olive oil or butter over medium heat. Add the rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
- Pour in the chicken broth or water, add salt to taste, and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides. Don't overcrowd the pan; cook in batches if necessary.
- Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the salsa verde and chicken broth. Stir in the cumin and chili powder. Bring to a simmer.
- Return the chicken to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Taste the sauce and adjust seasonings as needed. Add salt and pepper to your liking. If the sauce is too thick, add a little more chicken broth. If it's too thin, simmer uncovered for a few more minutes to reduce.
- Spoon the cooked rice into bowls. Top with the Salsa Verde Chicken.
- Garnish with your favorite toppings, such as chopped cilantro, diced avocado, sour cream or Greek yogurt, lime wedges, and shredded cheese.
- Serve immediately.
Notes
For spicier flavor, use medium or hot salsa verde or add a pinch of cayenne pepper. To make it creamy, stir in a dollop of cream cheese or sour cream at the end of cooking. Store cooked chicken and rice separately in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.