Description
A vibrant and flavorful skillet dish featuring succulent chicken, zesty salsa verde, and perfectly cooked rice, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can salsa verde
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup chicken broth
- 1 cup uncooked white rice
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, cilantro, avocado
Instructions
- Season chicken pieces with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in salsa verde, diced tomatoes and green chilies, chicken broth, rice, cumin, and chili powder. Bring to a boil.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- Season with salt and pepper to taste.
- Serve hot, with optional toppings if desired.
Notes
- For a spicier dish, use a hot salsa verde or add a pinch of cayenne pepper.
- You can substitute chicken thighs for chicken breasts.
- This recipe is easily adaptable for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg