Salsa Verde Chicken and Rice
Set your GPS to Flavor City because that's where you're headed with my Salsa Verde Chicken and Rice! I've started this dish off by layering flavors like chicken, tomato, garlic, and onion to create a strong flavor base and then I added my favorite jarred salsa verde to finish cooking the chicken and rice in. I love using Herdez Mild Salsa Verde for this recipe because I truly feel like Herdez salsas are free of unnecessary ingredients and don't put any other unexpected flavors into your recipe. This Salsa Verde Chicken an Rice Bake is another recipe of mine that uses simple and inexpensive ingredients that result in a recipe that is delicious, healthy, and huge in flavor. You can serve this plain or top it with some lime, fresh avocado slices, and some dollops of sour cream. And don't forget to add some fresh or pickled jalapenos for some extra spice!
Here is a recipe that is one of my absolute favorites to make, eat, and serve (but especially eat). Not only is this Salsa Verde Chicken and Rice incredibly easy to make, it’s full of flavor and turns out near perfect almost every single time. I admit that I have a huge soft spot for a good chicken and rice dish, and this is at the very top of my list. I start by searing off boneless and skinless chicken thighs to start the flavor base off strong. Once my chicken has good sear, I carmelize red onions and add juicy tomatoes and finish everything off with a combination of jarred salsa verde and chicken broth to cook the chicken and rice in. I love to use red onions for this dish because they bring an element of sweetness to this dish that I feel balances out the tartness and acidity of the tomato and salsa verde. This dish can be made on the stove top or in the oven, but I prefer the oven for a more even cook on the rice, plus in the oven you are less likely to have your rice sticking to the bottom of your pan. This recipe works well with most oven safe pans, however I think a braising pan works best. The heavy bottom and shallow sides of a braising pan allows for a better sear on your chicken which really starts this dish out on the right foot. My Salsa Verde Chicken and Rice is fantastic on its own, but I think it’s even better with some fresh squeezed lime juice, fresh cilantro, avocado slices, and of course some spicy pickled jalapenos for some extra kick. This is a recipe I put together after our recent trip to Mexico. It was a real scorcher of a day and my family and I were desperate to get out of the sun for a bit, so we found our way into a small little cantina for some lunch. Immediately after we walked in, I picked up the scent of roasting chilis and tomatillos, it was the most tantalizing scent I had ever picked up. That afternoon, I had the most amazing tacos with a homemade Salsa Verde and I just knew I needed to find a way to replicate this at home. I’ve never quite unlocked that perfect homemade salsa, but I like to make my Salsa Verde Chicken and Rice whenever I find myself reminiscing upon that steamy day in Mexico.
- 1/2 lb Chicken Thighs (Boneless Skinless)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Cumin
- 1 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 1/2 tbsp Vegetable Oil
- 1 Red onion (Medium, sliced thinly. About 1 1/2 cups)
- 1 Tomato (Medium, diced. About 1 1/2 cups)
- 3 cloves Garlic (Minced)
- 1 1/2 Cups Rice (Long grain)
- 1 Cup Salsa Verde (Herdez Medium Salsa Verde Preferred)
- 1 1/2 Cups Chicken Broth
Preheat your oven to 375 and combine all of your seasoning mix together and spread evenly over your chicken thighs. Set aside 10-15 Minutes.
Once you finish seasoning your chicken, prep your veggies and set aside.
I like to serve this with some extra lime, cilantro, and avocado. This is a good time to prep your extra veggies if using.Add your vegetable oil to your pan and warm to medium high heat. Once your oil is heated, add your chicken and sear 4 minutes per side and set aside.
This recipe works great with an oven safe braising pan or dutch oven. I personally prefer a braising pan so that you get a better sear on your chicken.Add your onions to the pan with a dash of salt to help the onions release their liquid. Once your onions are soft and beginning to carmelize, about 3-5 minutes, add your garlic and cook until fragrant, about 30 seconds.
Once your onions are cooked, add your tomatoes and cook until softened, about 3-5 minutes. Be sure to scrape up all the delicious brown bits in this step!
Add your rice to the pan along with your salsa verde and chicken broth. Stir to combine well and place chicken on top. Cover your pan and place in your oven for 40-45 minutes, stirring every 15-20 min to make sure your rice isn't sticking to the bottom.
Once your rice is fully cooked, rest on the stove top 10 minutes and serve immediately.
Top with cilantro, lime wedges, avocado, and pickled jalapenos if desired.
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