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- 1 lb boneless, skinless chicken thighs, diced - 1 cup brown rice, rinsed - 2 cups chicken broth - 1 cup salsa verde - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small onion, chopped - 2 cloves garlic, minced These main ingredients create a hearty base for your dish. The chicken thighs add rich flavor and tenderness. Rinsing the brown rice helps remove excess starch, leading to a better texture. Salsa verde brings a zesty kick that ties everything together. - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon salt - ½ teaspoon pepper - 2 tablespoons olive oil These seasonings add depth to the dish. Cumin gives a warm, earthy tone, while chili powder adds a nice heat. The olive oil not only helps cook the chicken but also enhances the flavors of the other ingredients. - Fresh cilantro, chopped - 1 lime, cut into wedges Garnishing with cilantro adds a fresh, bright note. Lime wedges provide a zesty pop when squeezed over the dish. These garnishes enhance the flavor and make your meal look beautiful. Enjoy your cooking! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Dice 1 pound of boneless, skinless chicken thighs into small pieces. This cut is juicy and perfect for our dish. Season the chicken with ½ teaspoon of salt, ½ teaspoon of pepper, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Add the chicken to the hot skillet. Sauté for about 5 to 7 minutes, cooking until the chicken is browned and cooked through. Next, add 1 small chopped onion, 1 diced red bell pepper, and 2 minced garlic cloves to the skillet. Cook these for about 3 to 4 minutes until the veggies soften and smell great. You want to mix all the flavors together. After that, pour in 1 cup of rinsed brown rice. Stir well so the rice gets coated with the chicken and veggies. This step adds a nice texture to the dish. Now, pour in 2 cups of chicken broth and 1 cup of salsa verde. Stir everything well. Bring the mix to a boil. Once it boils, reduce the heat to low and cover the skillet. Let it simmer for about 30 minutes or until the rice is tender and absorbs most of the liquid. After 30 minutes, add 1 cup of corn kernels, stirring gently to combine. Cover and let it cook for another 5 minutes. Finally, remove from heat and let it sit for a couple of minutes. Fluff the rice with a fork, and garnish with fresh chopped cilantro. Serve with lime wedges for a zesty touch. Enjoy your hearty meal! To get tender chicken, use boneless, skinless thighs. They stay juicy and cook fast. When you season the chicken, use salt, pepper, cumin, and chili powder. Cook on medium heat. Sauté the chicken for about 5 to 7 minutes. Make sure it's browned and cooked through. This helps lock in moisture. For the best rice, rinse brown rice before using it. Rinsing removes extra starch. This helps the rice cook evenly. When adding the rice to the skillet, stir it well with the chicken and veggies. Pour in chicken broth and salsa verde. Bring it to a boil, then lower the heat. Cover the skillet, and let it simmer for about 30 minutes. This lets the rice absorb all the flavors. You can enhance the dish by adding more spices. Try adding garlic powder or onion powder for extra taste. A dash of smoked paprika adds a nice smoky flavor. If you like heat, add some cayenne pepper or red pepper flakes. Always taste as you go. Adjust spices to match your taste. Pro Tips Use Fresh Ingredients: Fresh chicken and vegetables enhance the flavor of your dish significantly. Whenever possible, opt for fresh produce for the best taste. Adjust Spice Levels: If you prefer a spicier dish, consider adding diced jalapeños or a pinch of cayenne pepper to the skillet along with the spices. Let It Rest: After cooking, let the skillet sit covered for a few minutes before serving. This allows the flavors to meld and the rice to finish cooking in the residual heat. Experiment with Toppings: Top your dish with avocado slices, crumbled queso fresco, or a dollop of sour cream for added richness and flavor. {{image_2}} You can switch proteins in this dish. Tofu is a great option for a plant-based meal. Use firm tofu, and press it to remove excess water. Cut it into cubes and sauté it just like the chicken. For beef lovers, try diced flank steak. Cook it until it’s brown, and follow the same steps for the chicken. Both options work well with the flavors of the salsa verde. To make this dish vegetarian or vegan, leave out the chicken and use vegetable broth. Replace the meat with beans, like black beans or chickpeas. They add protein and texture. You can also add extra spices for flavor depth. This way, you keep the dish hearty and satisfying without meat. Boost the nutrition in your Salsa Verde Chicken Rice Skillet by adding more veggies. Try adding spinach or kale for some greens. You can also toss in zucchini or carrots for added color and taste. Just chop them up and add them with the other veggies. Cooking them makes them soft and yummy. Extra veggies not only add nutrients but also make the dish more vibrant and appealing. You can store leftovers in an airtight container. Make sure to cool the dish first. It stays fresh for up to three days. Label the container with the date. This helps you keep track of freshness. To freeze, let the dish cool completely. Then, use a freezer-safe container. It is best to portion the meal for easy reheating. The Salsa Verde Chicken Rice Skillet can last up to three months in the freezer. To reheat, you can use the microwave or stovetop. If using a microwave, heat in short bursts. Stir in between to avoid hot spots. If on the stovetop, add a splash of broth to keep it moist. Cook over low heat until warm. Enjoy your meal! Yes, you can use white rice instead of brown rice. White rice cooks faster than brown rice. If you choose white rice, reduce the cooking time. You may need about 20 minutes instead of 30. Ensure the rice is tender and absorbs the liquid. Salsa verde is usually mild to medium spicy. It depends on the green tomatillos and peppers used. If you want a spicier dish, choose a hotter salsa verde. You can also add fresh jalapeños or chili powder for heat. Salsa Verde Chicken Rice Skillet is a complete meal. You can serve it with a side salad or tortilla chips. Fresh lime wedges add a great tangy flavor. For an extra touch, top it with avocado slices or sour cream. This blog post gave you a complete guide to making Salsa Verde Chicken Rice Skillet. We covered key ingredients, cooking steps, and tips for tasty results. Remember, you can swap proteins, adjust spice levels, and add veggies to suit your taste. Using these methods will help you enjoy a great meal. By storing leftovers correctly, you make future meals easy. I hope you try this dish and have fun in the kitchen!

Salsa Verde Chicken Rice Skillet

A flavorful one-pan meal featuring chicken thighs, brown rice, and salsa verde, topped with fresh cilantro.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, diced
  • 1 cup brown rice, rinsed
  • 2 cups chicken broth
  • 1 cup salsa verde
  • 1 cup corn kernels (fresh or frozen)
  • 1 unit red bell pepper, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 unit Fresh cilantro, chopped (for garnish)
  • 1 unit lime, cut into wedges (for serving)

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken thighs. Season with salt, pepper, cumin, and chili powder. Sauté for about 5-7 minutes until browned and cooked through.
  • Add the chopped onion, diced red bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes until the vegetables are soft.
  • Stir in the rinsed brown rice, ensuring it mixes well with the chicken and vegetables.
  • Pour in the chicken broth and salsa verde, mixing everything together. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the skillet, and simmer for about 30 minutes or until the rice is tender and has absorbed most of the liquid.
  • After 30 minutes, add the corn kernels, stirring to combine. Cover and let it cook for an additional 5 minutes.
  • Remove from heat and let it sit, covered, for a couple of minutes. Fluff the rice with a fork, and garnish with fresh cilantro.
  • Serve with lime wedges on the side to add a zesty kick.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, one-pan meal, rice, salsa verde