Salsa Verde Chicken & Rice Skillet
A delightful one-pan meal that combines tender chicken with hearty rice, all coated in zesty salsa verde, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup salsa verde
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Sliced jalapeños for heat (optional)
Instructions
- Prepare the chicken: Season the chicken thighs or breasts with garlic powder, cumin, salt, and pepper.
- Sear the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and sear for about 5-7 minutes on each side.
- Transfer to a plate and cover to keep warm.
- Cook the rice: In the same skillet, add the rice and toast for 1-2 minutes, stirring frequently.
- Combine ingredients: Pour in the chicken broth and salsa verde, stirring to combine.
- Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
- Add chicken back: Once the rice is cooked, nestle the seared chicken back into the skillet.
- Cover and cook for an additional 5 minutes to heat the chicken.
- Serve: Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.
Notes
Don’t overcrowd the pan, use quality salsa verde for best flavor, and check for doneness of the chicken before serving.
Find it online: https://easytocooknow.com/salsa-verde-chicken-rice-skillet/