Fresh Salsa Chicken with Rice

Salsa chicken with Mexi-cauliflower rice is a family fav, and fresh salsa is the game changer! This meal is filling & satisfying, and I’m telling you eating healthy does not mean dry chicken and salad!

THIS is…ALL the flavors, all the spices, all the veggies and all the protein.

Preparing the Salsa

• 2 pounds ripe tomatoes

• 4 garlic cloves peeled

• 2 to 3 chiles de árbol stemmed, keep the seeds (more to taste)

• 2 teaspoons oregano

• 2 tablespoons tomato paste

• 1 teaspoon kosher or sea salt or to taste

1. Combine the tomatoes, garlic and chiles de árbol in a medium stockpot, cover with water and bring to a boil over medium-high heat. Reduce heat to medium & cook for about 10 minutes, until softened.

2. Transfer to a blender with 1 cup of the cooking liquid, the oregano, tomato paste & salt, and puree until completely smooth.

3. Heat the 1 tablespoon of oil in a medium saucepan over medium heat. Once hot, pour in the tomato puree, cover partially and cook, stirring occasionally, for 5 to 6 minutes, until the mixture has thickened & darkened.

This salsa makes a very big batch that you can enjoy on top of eggs in the morning, sauce for enchilada sauce, or anything else!

Preparing the Chicken

Wash and put in a bath, with lemon juice and salt for 10 minutes then dry off and put on your favorite dry rub. I did a family pack of chicken thighs. Brown in your Instapot and then add about a cup of chicken broth and cook for 20 minutes. Do a fast release.

Transfer the chicken to a dish with a little of the liquid and top with your salsa. Serve on a bed of Mexi-cauliflower and top with fresh cilantro and onion. Enjoy!