Saucy Salsa Chicken And Rice Food

EASY BAKED SALSA CHICKEN AND RICE

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.

SAUCY SALSA CHICKEN AND RICE

Steps:

• coat fry pan with olive oil, pan should be hot! add chicken saute until slight "crust" forms. add chicken broth, let simmer about 15 min. meanwhile cook rice according to package, set aside.
• add salsa and beans to chicken mixture, continue simmering another 10 min. add rice and corn, reduce heat to low, let flavors "marry".
• you can add the cheese just before serving or to each individual plate, as i did. hope you give it a try!

ROAST CHICKEN WITH RICE AND SALSA VERDE

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.

SALSA-CHICKEN AND RICE RECIPE

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add chicken to drippings in skillet; cook 4 to 5 min. on each side or until done (165ºF). Remove from skillet; cover to keep warm. Add onions and peppers to skillet; cook 5 min. or until crisp-tender, stirring frequently. Stir in salsa and bacon.
• Spoon rice onto serving plates; top with chicken, salsa mixture and cheese.

CHICKEN WITH RICE AND SALSA

Steps:

• heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
• remove onion mixture from pan and saute chicken pieces just to brown a little.
• add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
• add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish.
• Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
• Top with sour cream if desired, and serve.

SALSAFIED CHICKEN AND RICE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes. Add the broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Sprinkle Cheddar cheese over the mixture. Cover the skillet and let sit until the rice is tender, about 5 minutes.

CHEESY SALSA CHICKEN WITH ADOBO SAUCE RECIPE

Steps:

• Heat oven to 350°F.
• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 min. on medium heat or until lightly browned.
• Add remaining ingredients; mix well. Spoon into a 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until chicken is done and rice is tender. Stir before serving.

SALSA-CREAM-CHICKEN

Steps:

• Mix heavy cream and salsa in a casserole.
• Wash the chicken breasts and dry them with a paper towel.
• Lay them into the sauce and cover them with the mixture.
• Bake 1 hour at 400° F or until chicken is tender and cooked through.
• If you don't eat meat you can substitute the chicken with feta and bake it for approx 20 minutes.
• Serve with white wine, pita bread, rice or/ and fresh garden salad.