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- 1 lb boneless, skinless chicken thighs - 1 cup uncooked long-grain rice - 1 cup salsa verde - 2 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup black beans, drained and rinsed (optional) - 1 cup corn (frozen or canned) - 1 cup shredded cheddar cheese - Fresh cilantro for garnish Gathering the right ingredients is key to making this dish shine. First, choose boneless, skinless chicken thighs. They stay juicy and cook evenly. Next, grab long-grain rice for a fluffy texture. Salsa verde adds a zesty kick, so pick your favorite brand or make your own. For the base, you need chicken broth for flavor. Don’t forget the aromatics. Diced onion, minced garlic, and bell pepper bring a fresh taste. You’ll need spices too! Ground cumin and smoked paprika add warmth and depth. If you want extra heartiness, consider black beans and corn. Finally, top it off with shredded cheddar cheese and fresh cilantro. These ingredients come together to create a colorful, flavorful meal. Each one plays a role in building taste. So, let’s get cooking! {{ingredient_image_1}} 1. Start with a large skillet. Heat a tablespoon of olive oil over medium heat. 2. Add the diced onion. Cook until it turns translucent, about 3-4 minutes. 3. Next, add the minced garlic and diced bell pepper. Sauté for another 2-3 minutes. 4. Season the chicken with salt, pepper, cumin, and smoked paprika. 5. Add the chicken pieces to the skillet. Cook until browned on all sides, about 6-8 minutes. 6. Now, stir in the uncooked rice. Mix well with the chicken and veggies. 7. Pour in the salsa verde and chicken broth. Bring the mix to a simmer. 1. Reduce the heat to low. Cover the skillet and let it cook for about 20 minutes. 2. Check that the rice absorbs the liquid. If you want, stir in the black beans and corn in the last 5 minutes. 1. Once cooked, remove the skillet from heat. Sprinkle the shredded cheddar cheese on top. 2. Cover the skillet to let the cheese melt for 2-3 minutes. 3. Fluff the rice with a fork. Garnish with fresh cilantro before serving. - Choosing the right chicken part: I recommend using boneless, skinless chicken thighs. They stay juicy and tender during cooking. Chicken breasts can dry out, losing flavor and moisture. - Ensuring rice cooks perfectly: Use long-grain rice for this dish. It cooks evenly and absorbs the salsa verde and broth well. Make sure to cover the skillet while it simmers to keep steam in. This helps the rice cook properly. - Complementary sides and drinks: Pair the dish with a fresh salad or some crispy tortilla chips. For drinks, consider serving it with a light beer or a refreshing lemonade. These will balance the flavors nicely. - Presentation ideas: Serve the skillet in the pan for a rustic look. Garnish with fresh cilantro on top. You can also sprinkle extra cheese for a fun touch. - Additional seasonings and ingredients: Add a squeeze of lime juice for zest. Chopped jalapeños can bring in some heat. Experiment with fresh herbs like parsley for a bright flavor. - Methods to enhance the dish’s taste: Try different brands of salsa verde. Each has its own unique flavor. You can also roast the bell peppers before adding them for a smoky twist. Consider adding some diced tomatoes for extra texture. Pro Tips Use Homemade Salsa Verde: If you have the time, making your own salsa verde can elevate the dish with fresh flavors and a personal touch. Adjust Spice Level: For a spicier kick, consider adding diced jalapeños or a dash of cayenne pepper to the chicken seasoning. Rest Before Serving: Allow the skillet to sit for a few minutes after cooking. This helps the flavors meld together and improves the overall taste. Cheese Substitutions: Experiment with different types of cheese, like Monterey Jack or pepper jack, for a unique flavor profile. {{image_2}} You can swap chicken thighs for chicken breasts. Thighs stay juicy while breasts are leaner. Both work nicely. For rice, consider brown rice or quinoa. Brown rice adds fiber, while quinoa is gluten-free and high in protein. Choose what suits your taste and diet. Salsa verde comes in many flavors. You can try green tomatillo or roasted salsa. Each adds a unique twist. You can also add fresh veggies, like zucchini or spinach. These veggies boost nutrition and color. Toss them in during the last few minutes of cooking. To make the dish gluten-free, use gluten-free chicken broth. Most salsas are naturally gluten-free, so check the label. For a vegan option, swap chicken for mushrooms or jackfruit. Use vegetable broth and skip the cheese. You can still enjoy a flavorful meal! To keep your Salsa Verde Chicken and Rice Skillet fresh, follow these steps: - Refrigeration: Place cooled leftovers in an airtight container. Store in the fridge for up to three days. This keeps flavors intact and prevents spoilage. - Freezing: For longer storage, freeze the dish. Use a freezer-safe container or bag. It can last up to three months. Label the container with the date for easy tracking. When it comes to reheating, I have some great methods to keep your dish tasty: - Methods to keep it creamy: Reheat on low heat in a skillet. Add a splash of chicken broth or water to keep it moist. Stir often to prevent sticking. - Tips for avoiding soggy rice: Avoid using the microwave if possible. Microwaving can make the rice mushy. Instead, reheat on the stove. This helps maintain the right texture. Can I use frozen chicken? Yes, you can use frozen chicken. Just ensure you thaw it well before cooking. This helps the chicken cook evenly and stay juicy. If you use frozen chicken, it may take a bit longer to cook, so keep an eye on it. How do I spice it up more? To spice it up, add jalapeños or chili flakes. You can also increase the amount of cumin or smoked paprika. For a fresh kick, try adding lime juice or fresh herbs like cilantro to the dish. Is this dish freezer-friendly? Yes, this dish is freezer-friendly. After cooking, let it cool completely. Then, store it in an airtight container. It can last in the freezer for up to three months. Can I make it in advance? You can make this dish in advance. Cook it, then let it cool. Store it in the fridge for up to three days. Reheat it gently on the stove or in the microwave before serving. How to adjust servings? To adjust servings, simply scale the ingredients. If you need more, double the amounts. If you want fewer servings, halve the recipe. Just keep the ratios the same for best results. What if I don’t have salsa verde? If you don’t have salsa verde, you can use green salsa or make your own. Combine tomatillos, lime juice, and cilantro for a quick homemade version. Adjust the heat level to your taste. Can I use a different type of cheese? Yes, you can use different cheese. Monterey Jack or pepper jack both work well. If you want a stronger flavor, try crumbled feta or a bit of goat cheese. Just use what you enjoy! This dish combines boneless chicken thighs, rice, and salsa verde for a tasty meal. You learn how to sauté, simmer, and serve it perfectly. Plus, I shared tips to elevate flavors and adjust for diets. Keep leftovers safe and know how to reheat them. Experiment with ingredient swaps for new flavors. Enjoy your tasty creation! Cooking can be simple and fun, and this meal proves it. You won't regret trying this at home!

Salsa Verde Chicken and Rice Skillet

A flavorful one-pan dish featuring chicken, rice, and salsa verde.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup uncooked long-grain rice
  • 1 cup salsa verde (store-bought or homemade)
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (any color)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup black beans, drained and rinsed (optional)
  • 1 cup corn (frozen or canned)
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro

Instructions
 

  • In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
  • Add the minced garlic and bell pepper and sauté for another 2-3 minutes until fragrant.
  • Season the chicken pieces with salt, pepper, cumin, and smoked paprika. Add the chicken to the skillet and cook until browned on all sides, about 6-8 minutes.
  • Stir in the uncooked rice to the skillet, mixing well to combine with the chicken and vegetable mixture.
  • Pour in the salsa verde and chicken broth. Bring the mixture to a simmer.
  • Reduce heat to low, cover the skillet, and let it cook for about 20 minutes or until the rice is cooked and has absorbed the liquid.
  • If using, stir in the black beans and corn during the last 5 minutes of cooking to heat through.
  • Once cooked, remove the skillet from heat and sprinkle shredded cheddar cheese on top. Cover to let the cheese melt for about 2-3 minutes.
  • Fluff the rice with a fork and garnish with fresh cilantro before serving.

Notes

Feel free to customize with your favorite vegetables.
Keyword chicken, rice, salsa verde, skillet