A Flavor Filled 😋 🏡🏃🏻♀️🏃🏽♂️🏃🏼♀️ Home-Run!
Here’s another weeknight dinner that’s a tasty change! You can have this cooked and served in less than an hour. You know why this is a dinnertime home run? ‘Cuz, they’ll all come running home, fast as they can, when this is on the menu. Make everyone smile with this 🐓 Chicken and Rice with Salsa Verde!
Salsa 💃🏻 Verde
This stuff is the bomb 💣! You can buy salsa verde pre-made and save a step in the process. But making this at home is super easy and you can freeze it for later too. Make it in advance and it’s ready to go when you need it.
Clean and remove the outer skin on 2 lbs of tomatillos. Put them onto a baking sheet covered in aluminum foil. Add 1-2 whole jalapeno peppers, or hotter peppers, like serrano, if you can take the heat. Remove the skin on 1 large onion and cut it in half, put it on the baking sheet too. Add 1/2 a bulb of garlic, skin on.
Broil on medium high for about 10 minutes, then turn and broil on the other side too. Check periodically as broilers vary. You want the veggies to char well, but not to burn. Remove and let them cool a bit. Using a sharp paring knife, remove the core from the tomatillos. Pull the garlic cloves away from the paper, they will be soft. Remove the stem from the charred peppers.
roasted tomatillo, onions, garlic and jalepnoPut all the ingredients into the food processor. Add the zest and the juice of 2 large 🍈 limes. Add 1 teaspoon kosher salt, then pulse until completely combined. Keep 1 cup of the salsa verde for the chicken and freeze the rest for another use. It’s so good you’ll put in on everything!
Grilled Corn 🌾
Clean and shuck 2 ears of corn. Coat with olive oil and salt and pepper. Grill on a grill pan, turning frequently, letting the corn char before turning.
Remove from the heat and cool. Once you can handle the 🌽 corn, remove the kernels from the cobs and discard the cobs. Set the corn aside.
The Marinade for Chicken and Rice with Salsa Verde
This is a quick marinade for grilled chicken. Make it about 1 hour before you are going to grill the chicken.
Into a round shallow dish, add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, zest and juice of 2 limes, 1 teaspoon turmeric powder, 2 cloves garlic, minced finely. Mix well and set aside.
The Chicken
Rinse and pat dry, 2 large boneless, skinless 1/2 breasts of chicken. Lay them onto a meat only board and cover with plastic wrap. Pound the breasts into an even thickness, using a meat mallet, pound out to about 1/4 inch. Lay the breasts down into the marinade, then turn them over, making sure to coast both sides.
In order to get the best results, let the chicken sit in the marinade at room temperature about 1 hour. This will help them to grill evenly.
Let the chicken grill on medium high heat about 4 minutes per side, until they are cooked through and no longer any color at the center of the breasts. Remove from heat and let them rest, about 5 minutes.
turmeric is the secret to the beautiful color
For The Rice
If you like rice that’s a little on the sticky side, here’s how I made mine.
Into a medium sauce pan, add 4 cups of water and 1 cup of chicken broth and 1 tablespoon butter, 1/2 teaspoon kosher salt and let it come to a boil on high heat. Once the water is boiling, add 1 cup of jasmine rice. Turn the heat down to low and let the rice cook, uncovered for about 35 minutes, until all the liquid has absorbed.
To Serve Chicken and Rice with Salsa Verde
Slice the chicken into long strips and lay across a bed of rice. Top the chicken and the rice with the grilled corn. Top with the salsa verde and serve with wedges of lime. Garnish with chopped scallions and fresh chopped cilantro.
Enjoy!
Chicken and Rice with Salsa Verde
Notes
Salsa Verde may be frozen. Put into serving size portions and into freezer bags, be sure to note the contents and the date it was frozen for future reference.
Ingredients
For the Salsa Verde
- 2 lbs tomatillos
- 1-2 jalapeno peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion
- 1/2 bulb of garlic
- 2 limes (zest and juice)
- 1/4 cup fresh cilantro, chopped plus more for garnish
For the Chicken and Rice
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 2 limes - zest and juice
- 1 teaspoon turmeric powder
- 2 large 1/2 breasts of chicken, boneless, skinless
- 1 cup chicken broth
- 1 cup jasmine rice
- 1 tablespoon butter
- 1- 1 1/2 cups salsa verde
- 2 ears of corn
Garnish with chopped scallions, fresh chopped cilantro and lime wedges
Instructions
- Clean and remove the outer skin on 2 lbs of tomatillos. Put them onto a baking sheet covered in aluminum foil. Add 1-2 whole jalapeno peppers, or hotter peppers, like Serrano. Remove the skin on 1 large onion and cut it in half, put it on the baking sheet too. Add 1/2 a bulb of garlic, skin on.
- Broil on medium high for about 10 minutes, then turn and broil on the other side too. Check periodically as broilers vary. You want the veggies to char well, but not to burn. Remove and let them cool a bit. Using a very sharp paring knife, remove the core from the tomatillos. Pull the garlic cloves away from the paper, they will be soft. Remove the stem from the charred peppers.
- Put all the ingredients into the food processor. Add the zest and the juice of 2 large limes. Add 1 teaspoon kosher salt, then pulse until completely combined. Keep 1 cup of the salsa verde for the chicken and freeze the rest for another use.
Grilled Corn
- Clean and shuck 2 ears of corn. Coat with olive oil and salt and pepper. Grill on a grill pan, turning frequently, letting the corn char before turning.
- Remove from the heat and cool. Once you can handle the corn, remove the kernels from the cobs and discard the cobs. Set the corn aside.
The chicken marinade
- This is a quick marinade for grilled chicken. Make it about 1 hour before you are going to grill the chicken.
- Into a round shallow dish, add 1 tablespoon olive oil, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, zest and juice of 2 limes, 1 teaspoon turmeric powder, 2 cloves garlic, minced finely. Mix well and set aside.
The Chicken
- Rinse and pat dry, 2 large boneless, skinless 1/2 breasts of chicken. Lay them onto a meat only board and cover with plastic wrap. Using a meat malet, pound out to about 1/4 inch thickness. Lay the breasts down into the marinade, then turn them over, making sure to coast both sides.
- Let the chicken sit in the marinade at room temperature about 1 hour. This will help them to grill evenly.
- Let the chicken grill on medium high heat about 4 minutes per side, until they are cooked through and no longer any color at the center of the breasts. Remove from heat and let them rest, about 5 minutes.
For The Rice
- This is an intentionally sticky rice. If you prefer a fluffy rice, make according to the package direction.
- Into a medium sauce pan, add 4 cups of water and 1 cup of chicken broth and 1 tablespoon butter, 1/2 teaspoon kosher salt and let it come to a boil on high heat. Once the water is boiling, add 1 cup of jasmine rice. Turn the heat down to low and let the rice cook, uncovered for about 35 minutes, until all the liquid has absorbed.
To Serve
- Slice the chicken into long strips and lay across a bed of rice. Top the chicken and the rice with the grilled corn. Top with the salsa verde and serve with wedges of lime. Garnish with chopped scallions and freshly chopped cilantro.
- Recipe by Karen Harris https://www.bittersaltysoursweet.com
