This Easy Salsa Verde Chicken and Rice comes together in about 30 minutes, making it an ideal weeknight meal. Tender, golden-browned chicken thighs simmer in a fragrant rice flavored with chicken broth and mild Mexican salsa verde. A touch of Adobo seasoning and a sprinkle of chopped cilantro with a squeeze of lime brighten the dish. Leftovers are even better the next day, so plan on seconds.
Table of contents
- Chicken Dinner in 30 minutes
- What is Mexican Salsa Verde made of?
- What is Adobo seasoning powder?
- Ingredients for Easy Salsa Verde Chicken and Rice
- How to make Salsa Verde Chicken
- How to serve
- Frequently asked questions
Chicken Dinner in 30 minutes
Weeknights are busy, and quick, reliable dinners are essential. This one-pan recipe cooks in about 30 minutes and uses just a few pantry staples, which makes it both convenient and budget-friendly. Chicken remains one of the most popular proteins because it cooks quickly, adapts to many flavors, and stretches for families. With minimal prep and a single pan, this salsa verde chicken and rice is a dependable weeknight solution.
What is Mexican Salsa Verde made of?
Salsa Verde refers to different sauces depending on the cuisine. Italian salsa verde is herb-forward and briny, similar to chimichurri. Mexican salsa verde, which this recipe uses, is typically made from tomatillos, green chiles (often serrano), cilantro, onion, and lime. The tomatillos give it a bright tang and the green chiles add mild heat. Its slightly thin consistency makes salsa verde excellent for simmering with rice, spooning over meats, or finishing tacos and braised dishes.
What is Adobo seasoning powder?
Adobo seasoning varies across Latin cuisines. In Mexican-style dry Adobo powder you’ll commonly find a blend of dried oregano, cumin, chile powder, onion, garlic, and black pepper. Some commercial blends include salt, while others do not. If your Adobo contains salt, omit or reduce any additional salt in the recipe since the salsa and chicken broth often contribute sodium as well.
Ingredients for Easy Salsa Verde Chicken and Rice
This recipe relies on a short ingredient list and store-bought mild salsa verde for big flavor with minimal effort. If you prefer, you can use a jarred or canned mild salsa verde. Choose an Adobo seasoning without salt if you plan to add kosher salt separately.
- 6 chicken thighs — boneless or bone-in, with or without skin
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, crushed
- 1 cup white onion, finely chopped
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup mild Salsa Verde (store-bought)
- 1 teaspoon kosher salt (omit if using salted Adobo)
- 2 teaspoons Adobo powder (without salt), divided
- 1/2 teaspoon black pepper
- Cilantro, chopped, for serving
- Lime wedges, for serving
How to make Salsa Verde Chicken
This is a true one-pan recipe. Use a large heavy skillet, braiser, or Dutch oven with a tight-fitting lid for best results.
Pat the chicken thighs dry and season both sides with Adobo powder. If your Adobo does not contain salt, sprinkle the thighs with kosher salt.
Heat the pan over medium. Add 1 tablespoon of oil and let it shimmer. Add half the thighs, spacing them so they brown rather than steam. Sear the first side about 4 minutes, flip, and sear the second side 2 minutes. Remove to a clean plate and repeat with the remaining thighs. The chicken does not need to be fully cooked at this stage.
Add the remaining tablespoon of oil, then add the rice, chopped onion, and garlic. Sauté, stirring, until the rice is lightly toasted and the onion is translucent, about 2 minutes.
Pour in the chicken broth and salsa verde. Add the remaining Adobo, the kosher salt (if using), and the black pepper. Stir to combine and bring the mixture briefly to a simmer.
Nestle the seared chicken thighs into the rice, skin-side up if using skin-on. Cover, reduce the heat to medium-low, and cook until the rice absorbs the liquid and both rice and chicken are tender, about 15–20 minutes. Remove from heat and let rest, covered, for 5 minutes before serving.
How to serve
Serve the chicken and rice in bowls, topped with chopped cilantro and a squeeze of fresh lime. Roasted or steamed zucchini, Mexican green squash, warmed corn, or black beans make excellent accompaniments. For a heartier bowl, add a dollop of sour cream or a spoonful of pickled red onions.
Frequently asked questions
Yes. Use thin chicken cutlets or pound whole breasts to an even thickness so they cook quickly and evenly. Thicker breasts will take longer and can dry out if overcooked.
Absolutely. Stir in about 1 cup of mixed frozen vegetables when you add the broth, or add fresh diced vegetables that will cook in the same time as the rice, such as bell peppers or zucchini.
Yes. Bone-in, skin-on thighs add flavor. Sear them a bit longer on each side before finishing in the rice. Bone-in pieces may require a few extra minutes; ensure the internal temperature reaches about 175°F for tender, fully cooked dark meat.
Questions or feedback? Leave a comment or use the contact form and I’ll be happy to respond.
If you enjoy bold chicken dinners, try other one-pan chicken recipes for variety and easy weeknight menus. Share your favorite tweaks to this salsa verde version — substitutions and additions help tailor the dish to your family’s tastes.
All content and photographs ©Claudia’s Table and claudiastable.com
Easy Salsa Verde Chicken and Rice
Ana Coronado
A one-pan meal of seared chicken thighs and fluffy rice simmered in chicken broth and mild salsa verde.
Equipment
- 1 Dutch oven, braiser, or large skillet with lid (4–5 quart)
Ingredients
- 6 chicken thighs — boneless, skinless, or bone-in
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, smashed
- 1 cup white onion, finely chopped
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup mild salsa verde
- 1 teaspoon kosher salt (omit if using salted Adobo)
- 2 teaspoons Adobo powder (without salt), divided
- 1/2 teaspoon black pepper
- Cilantro and lime wedges for serving
Instructions
- Pat chicken dry and season both sides with Adobo powder. Add kosher salt if your Adobo has no salt.
- Preheat a large pan over medium heat and add 1 tablespoon oil.
- Sear half the chicken, spaced apart, about 4 minutes on the first side and 2 minutes after flipping. Remove and repeat with remaining thighs.
- Add the remaining tablespoon of oil, then the rice, onion, and garlic. Sauté until rice is lightly toasted and onions are translucent, about 2 minutes.
- Stir in chicken broth, salsa verde, remaining Adobo, salt (if using), and pepper. Combine evenly.
- Nestle chicken into the rice, bring to a low boil, then reduce heat to medium-low, cover, and cook until liquid is absorbed and rice and chicken are tender, about 15–20 minutes.
- Let rest, covered, for 5 minutes. Garnish with chopped cilantro and serve with lime wedges.
Notes
For frozen mixed vegetables, add about 1 cup when you add the broth so they cook with the rice. If using bone-in thighs, add a few extra minutes of cooking time and check for doneness with an instant-read thermometer.
Nutrition
Serving: 1 portion • Calories: 513 kcal
Nutritional information is calculated as a guide.
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