Description
A cozy, one-pan meal featuring tender chicken, flavorful salsa verde, and rice, perfect for busy weeknights.
Ingredients
Core Ingredients
- 1 lb boneless skinless chicken thighs or breasts (Thighs stay juicier when simmered.)
- 1 cup long grain white rice (Brown rice will require more liquid and time.)
- 1 cup salsa verde (Store-bought is fine.)
- 1 cup chicken broth (Can substitute with water if needed.)
- 1 medium onion, diced (Or use onion powder as a substitute.)
- 2 cloves garlic, minced
- 2 tbsp oil for sautéing
- to taste salt and pepper (Important for layering flavors.)
- 1 tsp cumin or oregano (Optional, but adds depth of flavor.)
Finishing Ingredients
- 1 lime, juiced (To taste.)
- 1/4 cup cilantro, chopped (For garnishing.)
- 1/2 cup shredded cheese (Optional topping.)
- 1/4 cup sour cream (Optional topping.)
Instructions
Preparation
- Heat a large skillet over medium heat and add a little oil.
- Season the chicken with salt and pepper. Sear it for a couple of minutes on each side until it gets some color. Remove it to a plate.
- In the same skillet, add the onion and cook until it softens. Stir in the garlic for about 30 seconds.
- Add the rice and stir it around for a minute to coat it and make it toasty.
Cooking
- Pour in the salsa verde and chicken broth, scraping the bottom of the skillet to mix in the browned bits.
- Nestle the chicken back in and bring to a gentle simmer.
- Cover and cook on low until the rice is tender, about 18 to 22 minutes. Check the rice package for specific times.
- Turn off the heat and let it sit covered for 5 minutes.
- Finish with lime juice, cilantro, shredded cheese, or your favorite toppings.
Notes
For best results, use a tight lid to retain steam. If using brown rice or a different type, adjust liquid and time accordingly. Let the dish rest at the end for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: Mexican