Effortless One-Pan Salsa Verde Chicken and Rice: Your Ultimate 30-Minute Weeknight Meal
In the whirlwind of busy weeknights, finding a meal that’s both quick to prepare and incredibly satisfying can feel like a culinary quest. Look no further than this Easy Salsa Verde Chicken and Rice! This vibrant dish comes together in just 30 minutes, making it the perfect hero for your dinner table. Imagine tender, golden-brown chicken thighs, perfectly seared and then simmered in a rich, tangy Mexican Salsa Verde, all nestled among fluffy rice that has absorbed every last drop of flavorful chicken stock. It’s an explosion of taste that will have everyone reaching for seconds.
Beyond its speed, what truly sets this recipe apart is its depth of flavor. We elevate the experience with aromatic Mexican Adobo seasoning, a squeeze of fresh lime for a zesty kick, and a generous sprinkle of chopped cilantro for brightness. This isn’t just another chicken and rice dish; it’s a drool-worthy dinner that promises comfort and excitement in every bite. And the best part? Any leftovers are notoriously delicious, often tasting even better the next day – the kind of leftovers you might actually fight over!
Table of contents
- The 30-Minute Weeknight Chicken Dinner Solution
- What is Mexican Salsa Verde Made Of?
- Exploring Adobo Seasoning Powder
- Key Ingredients for Easy Salsa Verde Chicken and Rice
- Step-by-Step: How to Make Salsa Verde Chicken and Rice
- Creative Ways to Serve Your Salsa Verde Chicken and Rice
- Frequently Asked Questions (FAQ)
The 30-Minute Weeknight Chicken Dinner Solution
The daily grind can be exhausting, and getting a wholesome, delicious dinner on the table during weeknights often feels like an impossible feat. As someone who also works full-time, I intimately understand this struggle! That’s why recipes like this Easy Salsa Verde Chicken and Rice, which come together in approximately 30 minutes or less, are absolute dinner savers. The added bonus of a short and simple ingredient list makes it a double win in my book.
It’s no secret that “chicken dinner” is one of the most frequently searched phrases on platforms like Google and Pinterest. Chicken is not only a versatile and generally healthier protein option, but it’s also often one of the more affordable choices for a family meal. Its adaptability allows it to be incorporated into an endless variety of recipes, from comforting casseroles to zesty stir-fries. This particular recipe capitalizes on chicken’s strengths, transforming simple ingredients into a vibrant, satisfying meal that’s perfect for unwinding after a long day without sacrificing flavor or nutrition.
What is Mexican Salsa Verde Made Of?
The term Salsa Verde, meaning “green sauce,” can sometimes be a source of confusion as it’s used in two distinct culinary traditions: Italian and Mexican. While Italian Salsa Verde is a bright, herb-packed, and briny sauce often resembling a pesto or chimichurri, Mexican Salsa Verde is a world away, offering a unique flavor profile that’s central to this dish.
In Mexican cuisine, Salsa Verde is a tangy and often mildly spicy salsa, predominantly made from roasted or boiled tomatillos. Tomatillos, which are distinct from green tomatoes, provide a unique tartness and a slightly earthy flavor. Key ingredients also include green chiles, typically serranos (for a good kick) or jalapeños (for a milder heat), fresh cilantro, onion, and garlic. The consistency of Mexican Salsa Verde is generally more fluid than its Italian counterpart, which makes it incredibly versatile and ideal for coating ingredients in dishes like our Salsa Verde Chicken and Rice. Its bright, zesty, and savory notes perfectly complement the chicken and rice, infusing them with an authentic Mexican-inspired taste. This versatile salsa is commonly found in traditional dishes such as carnitas tacos, enchiladas, various braised pork dishes, and is a fantastic accompaniment to many Mexican seafood preparations like shrimp tacos. When selecting a store-bought salsa verde, look for one labeled “mild” if you prefer less heat, or “medium” if you enjoy a gentle warmth.
Exploring Adobo Seasoning Powder
Adobo is a fascinating seasoning that takes on many forms across different Latin American and even Filipino cuisines. The term itself can refer to a marinading technique, a wet spice paste, or, as in the case of this recipe, a dry seasoning blend. For our Easy Salsa Verde Chicken and Rice, we are specifically referring to Mexican dry Adobo powder.
This savory spice blend is a cornerstone of Mexican cooking, delivering a rich, earthy, and slightly smoky flavor. While specific ingredients can vary by brand and region, common components of Mexican dry Adobo powder include dried oregano, ground cumin, chili powder (often a blend like ancho or New Mexico chile), onion powder, garlic powder, black pepper, and sometimes a hint of paprika or other warming spices. These ingredients combine to create a deeply aromatic and balanced seasoning that enhances the chicken’s natural flavors without overpowering the bright salsa verde.
It’s crucial to pay attention to the ingredient list of your Adobo powder. Many popular brands include salt as a primary ingredient. If your chosen Adobo powder is already salted, you may need to significantly reduce or even omit the additional Kosher salt called for in this recipe. This is especially important because chicken broth/stock and store-bought salsa verde often contain sodium as well. Always taste as you go and adjust seasoning to your preference to avoid over-salting your delicious meal.
Key Ingredients for Easy Salsa Verde Chicken and Rice
One of the beauties of this recipe lies in its simplicity and reliance on a handful of readily available, yet incredibly flavorful, ingredients. The true star, of course, is the Salsa Verde itself. For convenience, a good quality store-bought salsa verde works perfectly here.
In bustling Los Angeles, for instance, Herdez Salsa Verde is a widely popular and dependable brand, commonly found in both cans and jars. If you can locate the 8-ounce can, it’s often the ideal size for this recipe, ensuring just the right amount of tang and flavor without excess. However, the jarred variety is equally suitable. Just be sure to select the mild version to keep the heat levels approachable for everyone, or choose a medium if you prefer a little more kick. If Herdez isn’t available in your area, any mild, good-quality Mexican salsa verde will yield delicious results.
- 6 Chicken Thighs: You have flexibility here – boneless, skinless, or bone-in with or without skin all work beautifully. Bone-in, skin-on thighs will add extra flavor and succulence.
- 2 tablespoons of Vegetable Oil, divided: For searing the chicken and toasting the rice. Any neutral-flavored oil like canola or grapeseed will also work.
- 3 Garlic Cloves, crushed: Fresh garlic provides essential aromatic depth.
- 1 cup of White Onion, finely chopped: The foundation of flavor, adding sweetness and pungency.
- 1 1/2 cups of Long-Grain White Rice: A classic choice that absorbs flavors wonderfully and cooks up fluffy. Basmati or Jasmine rice can also be used.
- 2 1/2 cups of Chicken Broth: Opt for low-sodium chicken broth or stock to better control the overall saltiness of the dish, especially when using salted Adobo.
- 1 cup of Salsa Verde, mild (store-bought): As mentioned, Herdez is a great option, but any mild variety will do.
- 1 teaspoon of Kosher Salt: This is a guideline. Absolutely omit or significantly reduce if your Adobo seasoning powder already contains salt.
- 2 teaspoons of Adobo Powder (without salt) divided: If you can find a salt-free version, it offers the best control over seasoning. Alternatively, use Mexican seasoning blend without salt.
- 1/2 teaspoon Pepper: Freshly ground black pepper adds a subtle warmth.
- Cilantro for serving: Freshly chopped cilantro is essential for garnish, adding brightness and a classic Mexican aroma.
- Lime Wedges for serving: A squeeze of fresh lime juice at the end brightens all the flavors and adds a necessary tang.
Step-by-Step: How to Make Salsa Verde Chicken and Rice
This incredible meal earns another gold star for its one-pan preparation, minimizing cleanup and maximizing weeknight efficiency! To make this recipe, you’ll need a large, heavy skillet, a braiser, or a wide Dutch oven with a tight-fitting lid. This type of pan ensures even heat distribution and allows the rice to cook perfectly.
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Begin by preparing your chicken thighs. Place them on a clean plate or cutting board and pat both sides thoroughly dry with paper towels. This step is crucial for achieving a beautiful golden-brown sear. Season both sides generously with Mexican Adobo powder. If your Adobo seasoning is salt-free, now is the time to also season the chicken with Kosher salt. If your Adobo contains salt, you can skip the extra salt for now.
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Preheat your chosen pan (skillet, braiser, or Dutch oven) over medium heat. Add 1 tablespoon of vegetable oil and allow it to heat until it shimmers and looks glistening, indicating it’s ready for searing.
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Carefully place half of the seasoned chicken thighs into the hot pan, ensuring they are not overcrowded. Give them enough space to brown properly – overcrowding can steam the chicken instead of searing it. Sear the first side for about 4 minutes until deeply golden, then flip the pieces and sear the second side for approximately 2 minutes. The chicken won’t be fully cooked through at this stage, and that’s perfectly fine, as it will continue cooking with the rice.
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Remove the seared chicken thighs from the pan and transfer them to a clean plate. Repeat the searing process with the remaining chicken thighs, adding a touch more oil if necessary. Once all chicken is seared, set it aside.
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Add the remaining tablespoon of vegetable oil to the pan. Add the uncooked long-grain white rice, finely chopped onions, and crushed garlic. Sauté this mixture for about 2 minutes, stirring frequently, until the rice is lightly toasted, and the onions become translucent and fragrant. This step develops a deeper flavor base for your dish.
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Pour in the chicken broth and the mild salsa verde. Add the additional Adobo seasoning, Kosher salt (adjusting for previous salt use in Adobo), and pepper. Stir everything thoroughly until all the ingredients are fully combined and the rice mixture is evenly seasoned. Scrape any browned bits from the bottom of the pan to incorporate all the delicious flavor.
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Carefully nestle the seared chicken thighs back into the pan, placing them on top of the rice mixture. Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low. Place the lid tightly on the pan. Cook for approximately 20 minutes, or until all the liquid has been fully absorbed by the rice. Avoid lifting the lid during this cooking time to maintain the steam.
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Once the liquid is absorbed, the rice and chicken should be fully cooked, tender, and the rice grains should be delightfully fluffy with a beautiful golden-green hue from the salsa verde.
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Remove the pan from the heat and let the Easy Salsa Verde Chicken and Rice rest, with the lid still on, for about 5 minutes. This crucial resting period allows the steam to redistribute, resulting in even fluffier rice and more tender chicken.
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Finally, remove the lid, fluff the rice gently with a fork, and garnish generously with freshly chopped cilantro. Serve with fresh lime wedges on the side for an extra burst of zesty flavor. Enjoy your quick, delicious, and satisfying one-pan meal!
Creative Ways to Serve Your Salsa Verde Chicken and Rice
This Easy Salsa Verde Chicken and Rice is a complete meal on its own, but its versatility means you can effortlessly adapt it to suit your preferences or transform it into a more elaborate feast. Here are a few delectable ways to serve this Mexican-inspired delight:
- Classic Comfort Bowl: My absolute favorite way to enjoy this dish is served in a bowl. Start with a generous scoop of the flavorful rice and a succulent piece of chicken. Pair it with simply steamed or roasted vegetables like Mexican green squash, zucchini, or even tender-crisp green beans. A sprinkle of fresh chopped cilantro and a squeeze of lime juice are non-negotiable for that bright finish.
- Build Your Own Fiesta Bowl: Elevate your dinner into a vibrant, customizable bowl experience. Place the chicken and rice as your base, then surround it with an array of colorful toppings. Think warm black beans, grilled corn kernels, slices of creamy avocado, or even a simple side salad. For extra flair, add quick lime-pickled red onions for a tangy crunch, a dollop of cooling sour cream or Mexican crema, and extra cilantro.
- Taco or Burrito Filling: Shred the cooked chicken and mix it with the rice. This mixture makes an incredible filling for soft flour tortillas or corn tortillas, transforming it into instant tacos or burritos. Top with your favorite taco fixings like shredded lettuce, cotija cheese, or a drizzle of hot sauce.
- Stuffed Bell Peppers: For a healthier twist, hollow out bell peppers (any color works!) and fill them with the chicken and rice mixture. Bake until the peppers are tender and the filling is heated through, perhaps topped with a little cheese for a bubbly finish.
- With a Side of Fresh Salad: Keep it light and fresh with a crisp green salad tossed in a simple vinaigrette. The freshness of the salad will beautifully cut through the richness of the chicken and rice.
However you choose to serve it, remember that a final garnish of fresh cilantro and a wedge of lime will always enhance the flavors and add that authentic, vibrant touch. Enjoy your culinary creation!
Frequently Asked Questions (FAQ)
Yes, chicken breasts can certainly be used! However, I highly recommend using chicken cutlets (chicken breasts sliced horizontally to create thinner pieces) rather than full-sized, thick chicken breasts. Cutlets cook much more quickly and evenly, preventing them from drying out. If using full breasts, you might need to increase the initial searing time slightly and ensure they are fully cooked to an internal temperature of 165°F (74°C) by the end of the simmering period, potentially adding a few extra minutes to the total cook time. Thighs are generally more forgiving and stay juicier.
Absolutely! Adding vegetables is a fantastic way to boost nutrition and flavor. Mixed frozen veggies (like peas, carrots, and corn) work wonderfully in this recipe. I’d recommend stirring in about a cup of mixed frozen vegetables directly into the rice mixture right before you add the chicken thighs and cover the pan. They will cook perfectly alongside the rice, absorbing all the delicious flavors. You could also add diced bell peppers or zucchini during the sautéing step with the onions and garlic.
They absolutely can, and in fact, they will impart even more flavor and richness to the dish! If you’re using skin-on, bone-in chicken thighs, I suggest searing both sides for a bit longer during the initial browning step to render out some of the fat and achieve a crispier skin (if desired, though it will soften during simmering). Bone-in chicken typically takes a little longer to cook through than boneless, but it won’t be a significant difference – perhaps an additional 5-10 minutes of simmering. As always, for bone-in chicken pieces, ensure the internal temperature reaches 175 degrees Fahrenheit (80°C) for optimal tenderness and safety.
Yes, if you love heat, there are several ways to kick up the spice! You can choose a medium or hot salsa verde instead of mild. Additionally, you can add finely diced fresh jalapeños or serrano peppers to the onion and garlic mixture during sautéing. For a smoky heat, consider adding a pinch of chipotle powder to your Adobo seasoning or stirring in a teaspoon of your favorite hot sauce with the chicken broth.
Leftovers of this Salsa Verde Chicken and Rice are truly exceptional! Allow the dish to cool completely to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or warm gently in a skillet on the stovetop with a splash of chicken broth or water to prevent drying out.
Do you have a question that wasn’t covered here? Please don’t hesitate to get in touch with me using the contact form or by leaving a comment below. I’d be happy to provide further assistance!
Do you love flavorful chicken dinners that are anything but boring? If you’re looking for a delightful twist on your usual chicken routine, check out some of these other delicious, easy chicken recipes:
- Our Moroccan-inspired Chicken Thighs with Za’atar, Carrots, and Currants offers a unique sweet and savory profile.
- For a taste of the Mediterranean, try our Grilled Lemon Oregano Chicken + Salmoriglio Sauce.
- And don’t miss another one of my personal favorite chicken and rice dishes, the comforting One Pan Lemon Rosemary Chicken and Rice.
If you tried and loved this recipe, please consider helping other readers by commenting below and leaving some stars! We 🫶🏼 appreciate you!
All content and photographs ©Claudia’s Table and claudiastable.com
Easy Salsa Verde Chicken and Rice
Ana | Claudia’s Table
January 3, 2024
Pin Recipe
Equipment
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1 Dutch oven, braiser or XL skillet with lid 4-5 quart capacity recommended for best results
Ingredients
- 6 chicken thighs boneless, skinless, or bone-in with or without skin
- 2 tablespoons vegetable oil divided
- 3 garlic cloves smashed or minced
- 1 cup white onion finely chopped
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth low sodium preferred
- 1 cup Salsa Verde, mild store-bought, e.g., Herdez
- 1 teaspoon Kosher salt omit or reduce if using Adobo seasoning powder with salt
- 2 teaspoons Adobo powder salt-free, divided, or Mexican seasoning blend without salt
- 1/2 teaspoon black pepper
- Fresh Cilantro chopped, for serving
- Lime wedges for serving
Instructions
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Place chicken thighs on a plate and pat both sides dry with paper towels. Season both sides generously with Mexican Adobo powder. Season with Kosher salt IF the Adobo seasoning is salt-free.
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Preheat your large skillet, braiser, or Dutch oven over medium heat. Once preheated, add 1 tablespoon of vegetable oil and allow it to shimmer.
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Carefully add half of the chicken thighs to the pan, ensuring they are not too close to each other for proper browning. Sear the first side for about 4 minutes until golden, then turn and sear for another 2 minutes.
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Remove the seared chicken from the pan and place it on a clean plate. Repeat with the remaining chicken thighs, adding more oil if needed. Don’t worry about the chicken being completely cooked through as it will finish cooking in the rice mixture.
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Add the remaining tablespoon of vegetable oil to the pan. Add the uncooked rice, finely chopped onions, and crushed garlic. Sauté, stirring frequently, until the rice is lightly toasted and the onions are translucent and fragrant, about 2 minutes.
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Pour in the chicken broth, mild salsa verde, the remaining Adobo seasoning, Kosher salt (adjusting if your Adobo is salted), and pepper. Stir well until all ingredients are fully combined. Scrape any browned bits from the bottom of the pan to incorporate all flavors.
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Nestle the seared chicken thighs back into the pan, placing them on top of the rice mixture. Bring the liquid to a low boil. Reduce the heat to medium-low, cover the pan with a tight-fitting lid, and cook for about 20 minutes, or until all the liquid has been fully absorbed by the rice. Avoid lifting the lid during this time.
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The rice and chicken should be fully cooked and tender. The rice should be fluffy with a golden-green color.
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Remove the pan from heat and let the Easy Salsa Verde Chicken and Rice rest, covered, for about 5 minutes. This allows the flavors to meld and the rice to become even fluffier.
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Fluff the rice with a fork, then garnish generously with fresh chopped cilantro and serve with lime wedges for an optional zesty finish. Enjoy!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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