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Per serving
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- 1
Brown the chicken
Cut the chicken thighs into 1-inch pieces and season with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the chicken in batches so it actually browns instead of steaming. Return all the chicken to the pot.
- 2
Build the base
Peel and chop the sweet potatoes, peel and cube the nectarines, then add both to the pot along with the salsa and Tajin seasoning. Bring to a boil, then reduce heat, cover, and simmer about 15 minutes, until the sweet potatoes are almost tender.
- 3
Add rice and finish
Stir in the rice and water. Bring back to a boil, then reduce heat, cover, and simmer about 10 minutes more, until the rice and sweet potatoes are tender. Stir in the minced parsley and serve in bowls topped with chives.
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One-Pot Salsa Chicken with Sweet Potatoes and Rice
Created by: OnePotWonders
Ingredients
- 2 tbsp canola oil
- 2 lb chicken thighs
- 1 tsp black pepper
- 1/2 tsp salt
- 2 sweet potato
- 16 oz salsa
- 2 nectarine
- 2 tbsp Tajin seasoning
- 1 cup instant brown rice
- 1 cup water
- 1/4 cup fresh parsley
- fresh chives
Instructions
- Brown the chickenCut the chicken thighs into 1-inch pieces and season with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the chicken in batches so it actually browns instead of steaming. Return all the chicken to the pot.
- Build the basePeel and chop the sweet potatoes, peel and cube the nectarines, then add both to the pot along with the salsa and Tajin seasoning. Bring to a boil, then reduce heat, cover, and simmer about 15 minutes, until the sweet potatoes are almost tender.
- Add rice and finishStir in the rice and water. Bring back to a boil, then reduce heat, cover, and simmer about 10 minutes more, until the rice and sweet potatoes are tender. Stir in the minced parsley and serve in bowls topped with chives.