A simple one pot meal full of fresh flavor! This one pot chicken and rice with salsa verde is a weeknight favorite.
As the weather warms up I find myself wanting to spend less time in the kitchen, but I still want tasty meals full of fresh flavor. Spring and summer call for lots of time outside and enjoying all of the seasonal produce.
Spring around here is a mix of nice spring days, hot summer-like days, and a few dreary cold days thrown in. For example, it was 80 degrees yesterday and tomorrow the high is 63. One day we’re outside grilling and the next inside making chili.
For those weird weather days where it’s cool and you want comforting food but you’re also craving some fresh flavors, this one pot salsa verde chicken and rice fits the bill!
I’m a HUGE fan of classic arroz con pollo (chicken and rice). It’s comforting and packed with flavor. I’m also obsessed with salsa verde once spring and summer roll around, so I decided a salsa verde chicken and rice would be a delicious combo.
I was right! It’s the perfect fresh, but still comforting dish. Plus it’s really simple and it’s made in one pot. Who doesn’t love a good one pot chicken meal?
The steps here are really simple. Season up some chicken thighs, sauté a few aromatics, toast your rice, add in your salsa/water mixture. The prep and clean up here is minimal, but you still end up with a tasty dinner.
Let the whole thing cook for about 10 minutes until the liquid is almost absorbed. Yes, I said almost. I like to let it rest off the heat for 10 minutes which lets the rice absorb the rest of the liquid without overcooking the rice.
Fluff the rice with peas and roasted peppers and you’re ready to serve! I like to top things off with cilantro and sliced red onion. An extra drizzle of salsa verde never hurt anyone either.
A simple one pot chicken dinner won’t require much of your time making it perfect for a weeknight. It’s certainly one of my favorites and will be on the rotation all spring and summer long.
Seriously, my mouth waters just thinking about this one. It would also make a good meal prep dish – just portion it out into containers and enjoy it all week long! Yum.
- 4-8 Boneless Skinless Chicken Thighs*
- Salt & Pepper
- Chipotle Chili Powder
- Extra-Light Olive Oil
- 1 Small Yellow Onion, finely chopped
- 1 Poblano Pepper, ribs and seeds removed
- 3 Cloves Garlic
- 1 Cup Long Grain White Rice, I use Jasmine
- 1 Cup Salsa Verde, homemade or store bought
- ¾ Cup Chicken Broth or Water
- ½ Cup Frozen Peas
- ½ Cup Roasted Red Peppers, chopped
- Cilantro and Sliced Red Onion for garnish
Lay your chicken thighs out on a cutting board and sprinkle evenly with salt, pepper, chipotle chili powder, and cumin. (Do this to your taste! Do a light sprinkle for mild flavor or if you like things extra flavorful add more.)
Heat the olive oil over medium-high heat in a 12 inch skillet (that has a lid). Once the oil is nice and hot, cook the chicken thighs until deeply golden (it won’t be cooked through at this point), about 5-8 minutes per side. Pull the chicken out and set aside on a plate.
Turn the heat to low and add the onion, poblano pepper, and garlic (add additional oil if needed). Saute until fragrant and soft, about 3 minutes. Stir in the rice to coat with the fat and mix in the vegetables. After about a minute, stir in the salsa verde and water and mix well. Bring the mixture to a simmer, then add the chicken on top and cover the pan. Cook the rice for 10-15 minutes or until the liquid is mostly absorbed. Turn the heat off and allow the chicken and rice to rest for 10 minutes without removing the lid.
Add in the peas and peppers and then fluff the rice with a fork.
Serve the chicken and rice garnished with cilantro, red onion, and extra salsa verde.
*If your chicken thighs are small you will want to use 8 to make for 2 thighs per serving.