Hey there! If you’re looking for a delicious and easy meal, let me introduce you to Salsa Verde Chicken and Rice Skillet Dinner. This dish reminds me of family dinners at my Aunt Linda’s house, where the whole crew gathered around the table, sharing stories and laughter. With just one pan to clean, this recipe is perfect for those busy early fall evenings when you want a comforting meal without the fuss.
Table of Contents
Why You’ll Love It
- It’s a one-pan wonder, making cleanup a breeze.
- Packed with flavor from zesty salsa verde and tender chicken.
- Great for busy weeknights or game day gatherings.
- Macro-friendly and full of gut-healthy ingredients.
Pure Comfort
This Salsa Verde Chicken and Rice Skillet is pure comfort food. The combination of juicy chicken, fluffy rice, and vibrant salsa verde creates a dish that warms your heart and fills your belly. Plus, it’s a fantastic way to enjoy the flavors of late summer and early fall.
What You Need
- 1 lb 1 lb boneless, skinless chicken thighs – You can substitute with chicken breasts if preferred.
- 1 cup 1 cup salsa verde – Choose your favorite brand or make your own for a fresh twist.
- 1 cup 1 cup long-grain white rice – Brown rice can be used; just adjust cooking time.
- 2 cups 2 cups low-sodium chicken broth – Vegetable broth works well for a vegetarian option.
- 1 1 medium red bell pepper, diced – Feel free to swap with any color bell pepper.
- 1 1 medium yellow onion, diced – Shallots can be used for a milder flavor.
- 2 cloves 2 cloves garlic, minced – Garlic powder can be used in a pinch.
- 1 tsp 1 tsp ground cumin – Coriander can be a nice substitute.
- to taste Salt and pepper to taste – Adjust based on your preference.
- optional Fresh cilantro, chopped (for garnish) – You can leave this out if you’re not a fan.
Time to Cook
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Difficulty: Easy | Make-Ahead: You can prep the ingredients a day in advance.
Steps to Make It
- Start by heating a large skillet over medium heat. Add a splash of oil and let it warm up. Once hot, add the diced onion and bell pepper, cooking until they soften and the onion turns translucent, about 5 minutes.
- Next, stir in the minced garlic and ground cumin. Let the mixture sizzle for about 1 minute until fragrant. This will make your kitchen smell amazing!
- Now, add the chicken thighs to the skillet. Cook them for about 5-7 minutes on each side until they are golden brown and cooked through. You want an internal temperature of 165°F for safety.
- Once the chicken is done, remove it from the skillet and set it aside. In the same skillet, add the rice, stirring it into the remaining flavors for about 1 minute.
- Pour in the chicken broth and salsa verde. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
- While the rice cooks, shred the chicken into bite-sized pieces. After 15 minutes, uncover the skillet and fold in the shredded chicken. Cook for an additional 5 minutes to heat everything through.
- Finally, taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh cilantro if desired. Enjoy the vibrant colors and enticing aroma!
Make It Perfect
- For extra flavor, marinate the chicken in salsa verde for a few hours before cooking.
- If you want a spicier kick, add some diced jalapeños when cooking the onions.
- This dish pairs beautifully with a side salad or some warm tortillas.
Mix It Up
- Swap the chicken for shrimp or tofu for a different protein.
- Add black beans or corn for extra fiber and texture.
- Top with avocado slices for a creamy finish.
Perfect Partners
- Serve with tortilla chips and guacamole.
- Pair with a light, crisp salad for a refreshing contrast.
- Enjoy with a cold beverage like iced tea or lemonade.
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FAQs
Can I make this ahead of time?
Yes! You can prep the ingredients and store them in the fridge for up to a day.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this dish?
Absolutely! Freeze it in an airtight container for up to 3 months.
What can I substitute for salsa verde?
You can use any green salsa or even homemade tomatillo salsa.
Can I use brown rice instead of white?
Yes, just increase the cooking time to about 45 minutes.
Conclusion
This Salsa Verde Chicken and Rice Skillet Dinner is not just a meal; it’s a celebration of flavors and family. Perfect for early fall, this dish is sure to become a favorite in your home. Give it a try, and you might just find yourself making it again and again!
Salsa Verde Chicken and Rice Skillet Dinner
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 lb lbs boneless, skinless chicken thighs You can substitute with chicken breasts if preferred.
- 1 cup cup salsa verde Choose your favorite brand or make your own for a fresh twist.
- 1 cup cup long-grain white rice Brown rice can be used; just adjust cooking time.
- 2 cups cups low-sodium chicken broth Vegetable broth works well for a vegetarian option.
- 1 medium red bell pepper, diced Feel free to swap with any color bell pepper.
- 1 medium yellow onion, diced Shallots can be used for a milder flavor.
- 2 cloves garlic, minced Garlic powder can be used in a pinch.
- 1 tsp tsp ground cumin Coriander can be a nice substitute.
- to taste Salt and pepper Adjust based on your preference.
- optional Fresh cilantro, chopped (for garnish) You can leave this out if you’re not a fan.
Instructions
- Start by heating a large skillet over medium heat. Add a splash of oil and let it warm up. Once hot, add the diced onion and bell pepper, cooking until they soften and the onion turns translucent, about 5 minutes.
- Next, stir in the minced garlic and ground cumin. Let the mixture sizzle for about 1 minute until fragrant. This will make your kitchen smell amazing!
- Now, add the chicken thighs to the skillet. Cook them for about 5-7 minutes on each side until they are golden brown and cooked through. You want an internal temperature of 165°F for safety.
- Once the chicken is done, remove it from the skillet and set it aside. In the same skillet, add the rice, stirring it into the remaining flavors for about 1 minute.
- Pour in the chicken broth and salsa verde. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is tender and has absorbed the liquid.
- While the rice cooks, shred the chicken into bite-sized pieces. After 15 minutes, uncover the skillet and fold in the shredded chicken. Cook for an additional 5 minutes to heat everything through.
- Finally, taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh cilantro if desired. Enjoy the vibrant colors and enticing aroma!