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Close-up of Salsa Verde Chicken & Rice in a pot, garnished with fresh cilantro.

Salsa Verde Chicken & Rice

A simple and flavorful dish featuring chicken and rice cooked with salsa verde.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup uncooked white rice
  • 1 jar salsa verde about 16 oz
  • 1.5 cups chicken broth
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Optional Garnishes
  • chopped cilantro
  • sour cream or Greek yogurt
  • shredded cheese

Equipment

  • Large skillet or Dutch oven
  • Measuring cups
  • Measuring spoons

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the uncooked rice, salsa verde, chicken broth, cumin, salt, and pepper. Bring the mixture to a simmer.
  5. Return the browned chicken to the skillet. Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  6. Fluff the rice with a fork. Serve hot, topped with your favorite garnishes.

Notes

You can substitute chicken breasts for thighs, but adjust the cooking time as needed to prevent drying out. For a spicier dish, use a hot salsa verde or add a pinch of cayenne pepper.