Best Roast Chicken With Rice And Salsa Verde Recipes

ROAST CHICKEN THIGHS WITH BROWN RICE & SALSA VERDE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
• Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
• Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.

SALSA VERDE CHICKEN AND RICE

Steps:

• 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.

ROASTED CHICKEN WITH SALSA VERDE

Steps:

• Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.
• Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast. Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.
• Place in a 425 degree F oven on a roasting rack, breast-side-up. Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound. Remove the chicken from the oven and let it rest for 10 minutes.
• Combine all ingredients and let sit for 2 hours or more for best results.

SLOW COOKER SALSA VERDE CHICKEN

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.