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Green Chile Salsa - Mexican Chicken & Rice





Total Time

40 Minutes

Prep Time

10 Minutes

Cook Time

30 Minutes

Meal Type






Products Used In This Recipe


About This Recipe

Tex Mex cuisine influences this chicken dish so it goes well with beans, rice and tortilla. The salsa makes it easy to make plus the flavor is incredible! It can also stand alone all by itself or served with vegetables of choice. Sour Cream or Mexican Crema can also be used as a garnish with a little cilantro.

Green Chile Salsa - Mexican Chicken & Rice

4 to 8 Chicken thighs or 4 chicken breast (depending on the size of each)

4 Tbs. Olive Oil
1 Large Sweet Onions, sliced

1 Cup TVF Green Chili Salsa

TVF Lavender Pepper™ or your preferred salt and fresh ground black pepper

Sour Cream or Mexican Crema & cilantra for garnish


Defrost chicken in salted water to defrost and bring the chicken to room temperature.  Pat dry.

Use an ovenproof sauté pan or cast-iron skillet large enough to hold the chicken. Heat 3 tablespoons of the olive oil, sauté onions over medium heat until translucent, stirring to keep from browning.

Place chicken on top of onions, drizzle with remainder of olive oil, season to taste with TVF Lavender Pepper™ or your preferred salt and pepper. Spoon the TVF Green Chili Salsa over the chicken pieces, (1/4 Cup to cover each fillet.).  Cover with foil or parchment and bake in moderate 350 ° oven until thickest part of the chicken is done (30 minutes to 1 hour, depending on the amount and size of the chicken pieces). You may need additional salsa if using a large amount of chicken.

If the TVF Green Chile Salsa is too hot for you, add and mix chicken or vegetable stock instead of adding more TVF Green Chile Salsa. Sour Cream or Mexican Crema can also be used to lessen the heat but add this after it has finished cooking as a garnish.

Serve with rice and a salad.

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