EASY BAKED SALSA CHICKEN AND RICE
This Easy Baked Salsa Chicken and Rice is a super easy Mexican-inspired weeknight meal made in only one pan! On the table in about 30 minutes!
Provided by Chrissie
Categories Chicken Dinner Main Course Meal Prep
Number Of Ingredients 9
Steps:
- Preheat your oven to 375 degrees Fahrenheit.
- Heat a large oven-safe skillet over high heat and add the olive oil.
- Sprinkle the 4 chicken breasts with the taco seasoning on both sides and sear the chicken in the pan on both sides. The chicken breasts will only need about 2 minutes per side over high heat - the idea is not to cook the chicken through, but just to develop some flavour on the outside of the chicken and in the pan. (Feel free to skip this step to save time - see recipe notes)
- Turn off the heat under the pan. Remove the chicken breasts to a plate and add the chopped bell peppers, rice, and chicken stock to the pan, stirring everything together.
- Add the chicken breasts back in, nestling them into the rice mixture.
- Spoon the salsa over top of the chicken breasts and then top them with the shredded cheese.
- Add the whole pan to the oven, uncovered, for about 25-35 minutes, or until the rice is cooked and the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius. (Because pans and oven temperatures vary, this can affect baking time. Use an instant-read thermometer for best results).
- Once the chicken and rice are cooked through, remove the pan from the oven and serve with a sprinkling of fresh cilantro, some sliced jalapenos (optional), and even a dollop of sour cream, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 633 kcal, Carbohydrate 59 g, Protein 61 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 159 mg, Sodium 1146 mg, Fiber 4 g, Sugar 7 g
ONE-PAN TEX MEX SALSA CHICKEN AND RICE
One-Pan Tex Mex Salsa Chicken and Rice brings all of that saucy cheesy tomato goodness to one glorious skillet meal!
Provided by Dana Sandonato
Number Of Ingredients 12
Steps:
- Preheat your oven to 425º F.
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Pat the chicken dry with paper towels and rub them well with the taco seasoning on both sides, then add them to the pan. Sear the chicken on both sides. The chicken breasts will only need about 3-5 minutes per side, depending on how thick they are. You don't want to cook them through. You just want to get some flavor going on the exterior of the chicken and in the pan.
- When the chicken is seared, remove it from the pan and transfer to a paper towel-lined plate; set aside.
- Add the chopped onions and bell peppers to the hot skillet. Simmer them until they've softened. Then, stir in the rice and let it toast for about a minute. Finally, add the black beans, corn, chicken stock, and salsa to the pan. Stir everything together.
- Nestle the chicken breasts into the rice mixture. Spoon some of the salsa over top of the chicken breasts to lightly coat, and then top them with the shredded cheese. (See recipe notes.)
- Transfer the pan to the oven, uncovered, for about 20-25 minutes or until the rice is tender and the chicken is cooked through to an internal temperature of 165º F. Once the chicken and rice are done, remove the pan from the oven and top with some freshly chopped parsley or cilantro. You can also serve with jalapeños, avocado or guacamole, sour cream, or plain Greek yogurt.
Nutrition Facts : Calories 807 kcal, ServingSize 1 serving
ROAST CHICKEN WITH RICE AND SALSA VERDE
You don't need to sacrifice flavor while trying to save some cash. We've made a simple roast chicken meal that tastes anything but. Served with fresh salsa verde and satisfying rice and veggies, you won't be giving up anything while protecting your wallet.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
- Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
- Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
- Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
- Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
- While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
- Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.
CHICKEN WITH AVOCADO SALSA OVER JASMINE RICE
Make and share this Chicken With Avocado Salsa over Jasmine Rice recipe from Food.com.
Provided by nycbabs
Categories Mexican
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving.
- Salsa: Halve the avocado lengthwise. Slice one half (save for garnish) and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside.
- Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts.
- Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side.
- To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.
Nutrition Facts : Calories 790.6, Fat 32.1, SaturatedFat 4.8, Cholesterol 75.5, Sodium 1318.4, Carbohydrate 93, Fiber 11.6, Sugar 4, Protein 34.5
BO ZAI FAN (CLAY POT RICE)
The comforting meal of clay pot rice known as bo zai fan in Cantonese is popular in many parts of China, particularly in Hong Kong where this version takes its inspiration. A layer of crispy rice on the bottom of the pot, known as fan jiao, is a hallmark of the dish and a delicious counterpart to the fluffy, flavored rice above. Various proteins and toppings for bo zai fan abound, including ingredients like Chinese bacon, dried salted fish, morsels of marinated chicken and various vegetables, but Chinese sausage is a favored one in Hong Kong so we've called for it here. Restaurant and some home-cooked versions of the dish call for presoaking or par-cooking the rice, but we've streamlined the cooking technique so you can have a meal on the table in just about 40 minutes. And regarding tilting the pot to maximize the amount of that crusty browned rice the dish has: If you're not comfortable holding and tilting the pot so that fan jiao forms on the sides as well as the bottom of the pot, that's totally fine; you'll have a wonderfully tasty meal, just with more fluffy and less crispy rice.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the rice in a large bowl and fill with enough cool water to cover. Gently massage the rice a few times to wash off any excess starch and drain off as much water as possible. Repeat the rinsing steps 2 more times (for a total of 3 times) or until the water runs mostly clear. Drain again.
- Place the rice in a 66-ounce (about 2-quart) clay pot (see Cook's Note). Coat the rice with 1 teaspoon of the oil. Stir in 2 1/2 cups cold water and bring to a boil, covered, over medium heat, about 7 minutes.
- Meanwhile, rinse the sausage under hot water until no visible white dust remains. Set aside.
- Mix the light soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar and white pepper in a cup. Set aside.
- Uncover the pot after it boils and gently stir with a rubber spatula to even out the rice. When the rice has absorbed most of the water, about 3 minutes longer, uncover and top with the sausage. Cover and cook over low heat until the rice is cooked, about 10 minutes.
- Leaving the lid on the pot, drizzle the remaining 3 tablespoons oil around the edge of the lid. Cook over medium heat, tilting the clay pot at different angles, to scorch the rice on the sides and bottom, about 2 minutes per angle for a total of 8 to 10 minutes. (Wear heatproof oven mitts since your hands will be close to the fire.)
- Uncover the pot and carefully transfer the sausage to a cutting board with chopsticks or tongs. Slice the sausage thinly on a slight diagonal and place the slices back on top of the hot rice. Drizzle in 2 tablespoons of the seasoned soy sauce and sprinkle with the scallion. Let rest for 10 minutes, covered, to cool down a bit to release the crispy rice from the pot.
- Uncover and scrape the bottom of the pot with a spoon to mix some of the crispy rice with the fluffy rice above. Divide between 4 bowls. Enjoy piping hot, adding more seasoned soy sauce if you like.
Nutrition Facts : ServingSize 1 of 4 servings, Calories 787, Fat 27g, SaturatedFat 5g, Carbohydrate 114g, Fiber 2g, Sugar 2g, Protein 20g, Cholesterol 40mg, Sodium 1359mg
LATIN CHICKEN RICE POT W.SALSA & AVOCADO CREAM (RACHAEL RAY)
Saw this on Rachael Ray's "30 Minute Meals," and DH begged me to try it ;) It did, however, take me about 50 minutes start-to-finish. Next time, I will use brown rice. Also, Rachael's original recipe calls for 1/4 cup of golden raisins added with the tomato sauce; we dislike raisins so left those out. The rice-chicken is really good on its own, but the salsa & the avocado cream *really* put this over the top! **You could prepare the salsa & cream a day ahead*
Provided by newspapergal
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a medium pot over medium heat, add olive oil and butter.
- When butter melts into oil, add cut-up chicken. Season the chicken with salt and pepper.
- Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
- Add chicken stock, poultry seasoning, Sazon or fajita seasoning & tomato sauce. Bring the stock to a quick boil, 2 or 3 minutes.
- When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
- To prepare the Salsa, combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
- Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
- Stir 1/2 cup of prepared salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
- Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.
Nutrition Facts : Calories 993, Fat 45.5, SaturatedFat 15.6, Cholesterol 111.8, Sodium 1274.3, Carbohydrate 105.3, Fiber 12.9, Sugar 9.4, Protein 43.2
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