Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a food processor, combine green chiles, green onions, soy sauce and olive oil. Pulse until smooth. Transfer to a small bowl.
2. 9926327 Upgrade to a paid membership 81565 to unlock all instructions 71044
3. 2669754 Upgrade to a paid membership 52489 to unlock all instructions 15969
4. 7825884 Upgrade to a paid membership 43311 to unlock all instructions 82934

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 5222030 Upgrade to a paid membership 95222 to unlock all instructions 63660

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a food processor, combine green chiles, green onions, soy sauce and olive oil. Pulse until smooth. Transfer to a small bowl.
2. To the bowl, add sea salt, cilantro, red pepper, yellow pepper, red onion, lime juice, sucanat, agave nectar and rhubarb. Stirring to combine.
3. Place chicken thighs in baking pan and top with rhubarb salsa.
4. Bake 350 for 45 minutes, until chicken is cooked through.