SALSA VERDE CHICKEN AND RICE
Need an easy dinner? Try this Instant Pot Salsa Verde Chicken and Rice. It's one pot, simple flavors and a quick weeknight dinner your family will love!
Provided by Julie Clark
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a small bowl mix together the garlic powder, cumin powder, paprika, salt and pepper
- Chop the chicken thighs into bite sized pieces and liberally season the chicken pieces with the prepared seasoning. Toss it well to ensure all the pieces are well coated.
- Turn the Instant Pot on the 'Sauté' mode. Add the olive oil and let it heat up for a minute.
- Add the chicken pieces and let it cook for 3 to 4 minutes. Keep stirring the pieces to get an even browning.
- Add the drained rice and mix it well.
- In a large measuring cup, add a cup of salsa verde. Keep adding the chicken stock to the measuring cup, till the liquid measures up to 3 cups.
- Add the salsa verde-chicken stock mix to the instant pot.
- Turn off "Sauté" mode. Put the lid on, making sure that the pressure valve is in the "Sealing" position.
- Select the "Pressure Cook" mode. Adjust the time, with the "- / +" to 10 minutes.
- When Instant Pot beeps, let the pressure release the natural way for 10 minutes and then using a thick tea towel, turn the pressure valve to "Venting" position to do the quick release.
- Use a fork to fluff up the rice.
- Sprinkle a handful of cilantro for a fresh flavor and serve immediately.
Nutrition Facts : Calories 350 kcal, Carbohydrate 42 g, Protein 20 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 456 mg, Sugar 3 g, ServingSize 1 serving
CHICKEN AND RICE WITH LEEKS AND SALSA VERDE
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Provided by Deb Perelman
Categories Bon Appétit Dinner Chicken Rice Herb Cilantro Mint Leek Capers Stock One-Pot Meal Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
- Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
- Drizzle remaining lemon juice over chicken and rice. Serve with salsa verde.
ROASTED CHICKEN WITH SALSA VERDE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
- Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
- Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
- Combine all ingredients and let sit for 2 hours or more for best results.
SALSA VERDE CHICKEN AND CAULIFLOWER RICE
This one-pot chicken and cauliflower rice dish uses store-bought salsa verde as a shortcut to a simple, high-flavor weeknight meal that's ready in 30 minutes.
Provided by Kristen Walker Maenke
Categories Chicken Main Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
- Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
- Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 13.3 g, Cholesterol 103.4 mg, Fat 9.3 g, Fiber 2.5 g, Protein 35.4 g, SaturatedFat 4.6 g, Sodium 578.1 mg, Sugar 4.7 g
ROAST CHICKEN THIGHS WITH BROWN RICE & SALSA VERDE
How about a healthy, low-calorie roast chicken dinner? Enjoy this tasty meal with benefits like vitamin C from the salsa verde which helps iron absorbtion
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
- Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
- Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.
Nutrition Facts : Calories 423 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium
ROASTED CHICKEN WITH SALSA VERDE
Recipe from Michael Symon -- watched him make this on the Cooking Channel and it looked wonderful. Prep time does not include refrigeration time for chicken the day before.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate.
- Remove the chicken from the refrigerator 1 hour before cooking. Preheat oven to 425 degrees.
- Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin of each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F. or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10-20 minutes.
- When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and 1 tablespoons extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.
- Salsa Verde: Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving. If planning to serve after more than 1 hour, add the lemon juice at the last minute to keep the color vibrant.
Nutrition Facts : Calories 610.1, Fat 54.8, SaturatedFat 10.1, Cholesterol 86.8, Sodium 292.1, Carbohydrate 7.9, Fiber 2.1, Sugar 2.1, Protein 23.4
CHICKEN WITH RICE AND SALSA
This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.
Provided by Beth F.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
- remove onion mixture from pan and saute chicken pieces just to brown a little.
- add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
- add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.
Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7
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- Rinse the chicken breasts and pat dry. Cut into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. In a large pot or dutch oven (something with a lid), heat the olive oil over medium-high heat.
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- Season chicken with salt and pepper. Melt 2 Tbsp. butter in a large high-sided skillet over medium-high heat. Add leeks and half of lemon zest, season with salt and pepper, and mix to coat leeks in butter. Reduce heat to medium-low, cover, and cook, stirring occasionally, until leeks are somewhat tender, about 5 minutes. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until tender and just starting to take on color, about 3 minutes. Add rice and cook, stirring often, 3 minutes, then add broth, scraping up any browned bits. Tuck short sides of each chicken thigh underneath so they are touching and nestle seam side down into rice mixture. Bring to a simmer. Cover, reduce heat to medium-low, and cook until rice is tender and chicken is cooked through, about 20 minutes. Remove from heat. Cut remaining 1 Tbsp. butter into small pieces and scatter over mixture. Re-cover and let sit 10 minutes.
- Meanwhile, pulse anchovy, garlic, capers, a few pinches of red pepper flakes, and remaining lemon zest in a food processor until finely chopped. Add herbs; process until a paste forms. With motor running, gradually stream in oil until loosened to a thick sauce. Add half of lemon juice; season salsa verde with salt.
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