Description
This Salsa Verde Chicken & Rice Skillet is a delicious and easy-to-make weeknight dinner. Tender chicken thighs are simmered in a flavorful salsa verde sauce and served over a bed of fluffy white rice for a meal that’s bursting with flavor.
Ingredients
– 1 lb boneless, skinless chicken thighs
– 1 cup salsa verde
– 1 cup uncooked white rice
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– Fresh cilantro for garnish
Instructions
1. – Heat the olive oil in a large skillet over medium-high heat.
2. – Season the chicken thighs with salt, pepper, cumin, and chili powder.
3. – Add the chicken to the hot skillet and sear for 3-4 minutes per side until browned.
4. – Remove the chicken from the skillet and set aside.
5. – Add the diced onion to the skillet and sauté for 2-3 minutes until translucent.
6. – Stir in the minced garlic and cook for 1 minute until fragrant.
7. – Pour in the salsa verde and bring the mixture to a simmer.
8. – Return the seared chicken thighs to the skillet, cover, and reduce heat to low.
9. – Simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
10. – While the chicken is simmering, prepare the rice according to package instructions.
11. – To serve, place a portion of the rice in a bowl and top with the Salsa Verde Chicken.
12. – Garnish with fresh chopped cilantro.
Notes
– Feel free to use boneless, skinless chicken breasts instead of thighs if preferred.
– For a spicier dish, add a diced jalapeño or serrano pepper to the onion and garlic.
– Leftover Salsa Verde Chicken & Rice Skillet can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired