Description
Salsa Verde Chicken and Rice Skillet is a delightful one-pan meal that delivers bold flavors and comforting textures, making it perfect for busy weeknights or casual gatherings. Juicy chicken thighs are seasoned to perfection and sautéed until golden brown, then combined with zesty salsa verde, fluffy rice, and sweet corn. This recipe not only simplifies dinner preparation but also allows for customization based on your family’s preferences. Whether enjoyed as is or wrapped in tortillas, this dish promises to become an instant favorite for its taste and ease of preparation.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup long grain rice
- 1 cup salsa verde
- 1 can sweet corn (drained)
- 2 cups chicken broth
- ½ cup colby jack cheese (or dairy-free alternative)
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil (or other high smoke point oil)
Instructions
- Season the chicken thighs with cumin, garlic powder, and salt.
- In a large skillet over medium-high heat, add oil and sear the chicken until browned on both sides. Remove from skillet.
- Deglaze the pan with chicken broth, then stir in salsa verde, corn, and rice; bring to a boil.
- Cover and reduce heat; simmer for 15 minutes. Add the chicken back into the skillet and continue cooking until rice is tender.
- Top with cheese, cover briefly to melt, then serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg