Roast Chicken With Rice And Salsa Verde Recipes

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.

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.

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.

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.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE

Steps:

• Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
• Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
• Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.