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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

SALSA VERDE CHICKEN Recipe

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This recipe for SALSA VERDE CHICKEN is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
2 medium-sized chicken breasts, diced into 1 inch pieces
1 medium-sized yellow onion, diced
3 cloves garlic minced
2 tsp chili powder
1 1/2 cups chicken broth
2 cups salsa verde
1 can black beans
1 cup frozen corn (do not defrost!)
1 cup wild rice blend
2 green peppers, sliced
1 avocado, sliced
1 jalapeno pepper, sliced
Directions:
Directions:
Add olive oil, chicken, onion, garlic, spices, broth, salsa, beans, corn and rice to Instant Pot in that order. Cook on high pressure for 5 minutes, then do a quick release of the pressure. Instant Pot will take about 10-15 minutes to come to pressure, then the 5 minutes to cook.
When safe to do so, remove lid and stir in green peppers. Replace lid and let sit for 5 minutes.
Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!

Crockpot instructions: Add olive oil, chicken, spices, broth, salsa, beans, corn and rice to slow cooker. Cook on high for 6 hours or low for 8 hours. Stir in green peppers and let sit 5-10 minutes. Divide among four bowls and top with avocado, jalapeno and cilantro. Serve and enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep 15 min/ cook 20 min

 

 

 

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