Salsa Verde Chicken and Rice
User Reviews
4.5
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Natural Release
10 mins
-
Total Time
25 mins
-
Servings
6
-
Calories
350 kcal
-
Course
Main Course
-
Cuisine
Mexican
Salsa Verde Chicken and Rice
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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!
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Ingredients
- 1 pound boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- salt and pepper (to taste)
- 2 tablespoon olive oil
- 1½ cup long grain rice (rinsed and drained)
- 1 cup salsa verde
- 2 cups chicken stock
Instructions
- 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.
Notes
- The rice to liquid ratio is always 1:2. Some store-bought salsa verde are thicker, while some are more liquid-y. Hence, we need to adjust the chicken stock accordingly. For 1.5 cups of rice, we need 3 cups of liquid.
- Chicken thighs works best for this recipe. They remain moist and juicy, while chicken breasts can get a bit dry and stringy.
- The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
42g
(14%)
Protein
20g
(40%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
74mg
(25%)
Sodium
456mg
(19%)
Potassium
418mg
(12%)
Sugar
3g
(6%)
Vitamin A
420IU
(8%)
Vitamin C
1.6mg
(2%)
Calcium
25mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 456mg | 19% |
| Potassium | 418mg | 9% |
| Sugar | 3g | 6% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
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