Salsa Verde Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken and black beans simmered in salsa verde with corn and cheese, cooked in a pressure cooker and served over rice. Quick, easy, and flavorful Mexican-inspired comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (16-ounce) jar Salsa Verde
- 1-1/2 pounds boneless, skinless chicken thighs (see note 2)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Salt and pepper
- 1 (15-ounce) can black beans (rinsed and drained)
- 1-1/2 cups frozen corn
- 1-1/2 cups freshly shredded sharp Cheddar cheese (5 ounces, see note 3)
- Serving suggestions (see note 4)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1252mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 220mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.