Simmered Chicken in Tomato-Pepper Salsa with Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs gently cooked in a vibrant tomato and bell pepper sauce, served alongside fluffy white rice for a comforting Salvadoran-inspired meal. This Latin American-inspired chicken recipe, ready in about 60 minutes, blends bone-in chicken thighs, olive oil, medium onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and pat dry 4 bone-in chicken thighs. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown chicken thighs for 4 minutes per side until golden, then remove and set aside.
  2. Step 2: In the same skillet, add 1 diced medium onion, 3 minced garlic cloves, and 1 chopped red bell pepper. Sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 14 oz canned diced tomatoes, 1 cup chicken broth, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper. Bring mixture to a simmer.
  4. Step 4: Return chicken thighs to the skillet, cover, and simmer on low heat for 30 minutes until the chicken is cooked through and sauce thickens slightly.
  5. Step 5: Meanwhile, rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a saucepan, bring to boil, reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
  6. Step 6: Serve the chicken with spoonfuls of tomato-pepper salsa over the white rice for a hearty Salvadoran-inspired dish.

Frequently asked questions

How long does Simmered Chicken in Tomato-Pepper Salsa with Rice take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Simmered Chicken in Tomato-Pepper Salsa with Rice?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Simmered Chicken in Tomato-Pepper Salsa with Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Chicken in Tomato-Pepper Salsa with Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Chicken in Tomato-Pepper Salsa with Rice?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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