Description
Salsa Verde Chicken and Rice is a quick and flavorful one-pan meal featuring tender chicken fillets simmered in tangy salsa verde and chicken broth, combined with fluffy cooked rice for a satisfying and easy dinner that comes together in just 30 minutes.
Ingredients
Scale
Protein and Rice
- 1 lb chicken fillet, diced
- 2 cups cooked rice
Liquids and Sauce
- 1 cup salsa verde
- 1 cup chicken broth
Seasonings and Others
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a pan over medium heat to prepare for cooking the chicken evenly and preventing sticking.
- Season and cook chicken: Add the diced chicken fillets to the pan and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Cook the chicken while stirring occasionally until browned and fully cooked through, usually about 6-8 minutes.
- Add salsa verde and broth: Pour in 1 cup salsa verde and 1 cup chicken broth to the pan with the cooked chicken. Stir to combine and bring the mixture to a simmer.
- Simmer the mixture: Let the salsa verde and broth mixture simmer with the chicken for about 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Incorporate rice: Stir in 2 cups of cooked rice thoroughly, ensuring the rice is evenly coated with the salsa verde sauce and chicken mixture.
- Serve: Once everything is heated through, serve the salsa verde chicken and rice hot for a delicious and comforting meal.
Notes
- Use freshly cooked rice or leftover rice for best texture.
- Adjust seasoning salt and pepper according to taste preferences.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce to the salsa verde.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- Leftovers store well in the refrigerator for up to 3 days.
