Description
This Chicken and Rice Skillet recipe is a simple and flavorful meal made with tender chicken thighs, rice, and a zesty salsa verde.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken thighs
- 1 cup long grain white rice
- 1 small onion
- 2 cloves garlic
- 1 cup salsa verde
- 1 cup chicken broth
- 1 teaspoon ground cumin
- salt to taste
- pepper to taste
- 2 tablespoons chopped fresh cilantro
- lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with salt and pepper and add to the skillet; cook until browned on both sides, about 4 minutes per side, then remove and set aside.
- Add the diced onion and minced garlic to the skillet and sauté until translucent, about 2 minutes.
- Stir in the rice and ground cumin, coating the grains for about 1 minute.
- Pour in the salsa verde and chicken broth, scraping up any browned bits from the bottom of the pan.
- Nestle the browned chicken back into the skillet, reduce heat to low, cover, and simmer until the rice is tender and chicken is cooked through, about 18–20 minutes.
- Remove from heat, stir in the chopped cilantro, and let rest for 5 minutes before serving with lime wedges.
Notes
- For extra flavor, consider using homemade salsa verde.
- This dish pairs well with a side of beans or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg