Salsa Verde Chicken and Rice Skillet

There’s something incredibly comforting about a dish that combines savory flavors and warm textures, like Salsa Verde Chicken and Rice Skillet. I remember the first time I made this recipe; it was one of those busy evenings when I wanted something satisfying without spending hours in the kitchen. The vibrant taste of the salsa verde and the tender chicken thighs create a delightful harmony that makes every bite a celebration. It quickly became a staple in my home, especially when I needed to impress guests without the hassle of complex cooking! Whether for a family dinner or a friendly gathering, this dish has brought joy to many meals. You can feel the love in every serving, making it perfect for sharing with friends and family.

Essential Ingredients for Salsa Verde Chicken and Rice Skillet

The ingredients for Salsa Verde Chicken and Rice Skillet are simple yet effective. Each component contributes to the overall dish, creating a balance of flavors and textures that make it comforting and satisfying. The star of the show is undoubtedly the chicken, which absorbs the essence of the salsa verde, while the rice acts as the perfect base to soak up all those delicious juices.

• 1.5 pounds boneless, skinless chicken thighs – The tender chicken thighs are juicy and flavorful, providing a satisfying protein base for the dish.
• 1/2 teaspoon cumin – This spice adds a warm, earthy flavor that complements the zesty salsa verde beautifully.
• 1/2 teaspoon garlic powder – A hint of garlic enhances the overall flavor, adding depth to the dish.
• 1/2 teaspoon salt – Essential for bringing out the natural flavors of the other ingredients.
• 1 tablespoon vegetable oil – Used for searing the chicken, it allows for a beautiful golden crust.
• 2 cups chicken broth – This adds moisture and richness, ensuring the rice cooks perfectly.
• 1 cup long grain rice – The main carbohydrate component, it absorbs the flavors and provides a hearty base.
• 1 cup salsa verde – The star ingredient, bringing vibrant color and a tangy kick to the dish.
• 1 can sweet corn – Adds a touch of sweetness and texture, balancing the savory elements.
• 1/2 cup colby jack cheese – Melting on top, it adds a creamy finish that ties all the flavors together.

How to Assemble Salsa Verde Chicken and Rice Skillet

Assembling Salsa Verde Chicken and Rice Skillet is a breeze, making it perfect for any home cook, even those new to the kitchen. With just a few ingredients and steps, you’ll have a delicious meal ready to serve your family and friends. Let’s dive into the detailed preparation!

1. Season the chicken thighs generously with garlic powder, salt, and cumin on both sides. This ensures that every bite is packed with flavor, and the seasoning helps create a tasty crust.
2. Heat a large skillet over medium-high heat and add the vegetable oil. Allow the oil to heat until shimmering, then carefully lay the seasoned chicken thighs flat in the skillet.
3. Cook the chicken without moving it for 3 to 4 minutes. This searing process gives the chicken a nice golden color and locks in the juices.
4. Flip the chicken thighs and continue to cook for another 2 to 3 minutes on the other side. Once done, remove them from the skillet and set aside. At this point, the chicken will not be fully cooked, but that’s okay as it will finish cooking with the rice.
5. Pour the chicken broth into the skillet to deglaze, scraping the bottom to remove any flavorful brown bits left behind from the chicken. This adds great taste to your dish.
6. Next, add the salsa verde, drained corn, and rice to the pan, stirring well to combine everything. Bring the mixture to a boil.
7. Once boiling, immediately cover the skillet and reduce the heat to low. This allows the rice to simmer gently, absorbing all the flavors.
8. Cook for about 15 minutes, then carefully remove the lid. Stir the rice and nestle the partially cooked chicken back into the mixture.
9. Cover the skillet again and continue to cook for another 10 to 15 minutes, or until the rice is tender and the liquid is absorbed. You’ll know it’s ready when the rice is fluffy and the chicken is cooked through.
10. Finally, sprinkle the colby jack cheese on top and return the lid for 1 to 2 minutes, just until the cheese has melted beautifully. Serve warm and enjoy!

Recipe Tips about Salsa Verde Chicken and Rice Skillet

Making Salsa Verde Chicken and Rice Skillet can be a delightful experience, but a few tips can enhance your cooking journey. Here’s a list of suggestions to get the most out of your recipe:

• Storage: This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop or microwave.
• Freezing: You can freeze leftovers for up to three months. Thaw in the refrigerator overnight before reheating for the best texture.
• Pairing: Serve with a side of fresh avocado or a crisp salad to balance the richness of the chicken.
• Flavor Boost: Consider adding black beans or bell peppers for extra flavor and nutrition.
• Garnish: Top with fresh cilantro, lime wedges, or diced avocado for an extra touch of freshness.

How to Enjoy Salsa Verde Chicken and Rice Skillet

When it comes to serving Salsa Verde Chicken and Rice Skillet, there are countless ways to make it an even more enjoyable experience. Here are some ideas:

• Weeknight Dinner: This dish is perfect for a quick weeknight dinner, providing a hearty meal that the whole family will love.
• Casual Gatherings: Serve it at casual gatherings with friends for a fun, laid-back meal that encourages sharing.
• Make It a Feast: Pair it with sides like grilled vegetables or tortilla chips for a more substantial feast.
• Seasonal Pairings: During warmer months, serve with a light salad dressed with lime vinaigrette for a refreshing contrast.
• Lunch Leftovers: Enjoy leftovers as a satisfying lunch, perhaps stuffed in a tortilla for a wrap.
• Comfort Food: This dish is ideal for cozy nights in, offering warmth and comfort in each bite.

FAQ

Conclusion

In conclusion, Salsa Verde Chicken and Rice Skillet is a deliciously satisfying dish that’s perfect for any occasion. Its combination of flavors and ease of preparation makes it a reliable choice for weeknight dinners or special gatherings. I encourage you to try this recipe and experience the joy it brings to your table. You’ll find it quickly becomes a family favorite that everyone will look forward to enjoying!

Salsa Verde Chicken and Rice Skillet

The ultimate comfort food, Salsa Verde Chicken and Rice Skillet combines tender chicken thighs with zesty salsa verde and fluffy rice. It's a quick and easy weeknight dinner packed with flavor that your family will love. Make it tonight for a satisfying meal!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs about 6
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil or other high smoke point oil
• 2 cups chicken broth or water
• 1 cup long grain rice
• 1 cup salsa verde
• 1 can sweet corn (15.25 ounce can) drained
• 1/2 cup colby jack cheese

Equipment

• Large Pot
• Wooden Spoon
• Saucepan
• Frying Pan
• Skillet

Method

 

1. Season the chicken thighs generously with garlic powder, salt, and cumin on both sides. This ensures that every bite is packed with flavor, and the seasoning helps create a tasty crust.
2. Heat a large skillet over medium-high heat and add the vegetable oil. Allow the oil to heat until shimmering, then carefully lay the seasoned chicken thighs flat in the skillet.
3. Cook the chicken without moving it for 3 to 4 minutes. This searing process gives the chicken a nice golden color and locks in the juices.
4. Flip the chicken thighs and continue to cook for another 2 to 3 minutes on the other side. Once done, remove them from the skillet and set aside. At this point, the chicken will not be fully cooked, but that’s okay as it will finish cooking with the rice.
5. Pour the chicken broth into the skillet to deglaze, scraping the bottom to remove any flavorful brown bits left behind from the chicken. This adds great taste to your dish.
6. Next, add the salsa verde, drained corn, and rice to the pan, stirring well to combine everything. Bring the mixture to a boil.
7. Once boiling, immediately cover the skillet and reduce the heat to low. This allows the rice to simmer gently, absorbing all the flavors.
8. Cook for about 15 minutes, then carefully remove the lid. Stir the rice and nestle the partially cooked chicken back into the mixture.
9. Cover the skillet again and continue to cook for another 10 to 15 minutes, or until the rice is tender and the liquid is absorbed. You'll know it's ready when the rice is fluffy and the chicken is cooked through.
10. Finally, sprinkle the colby jack cheese on top and return the lid for 1 to 2 minutes, just until the cheese has melted beautifully. Serve warm and enjoy!

Notes

This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop or microwave.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.