Ingredients
Equipment
Method
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the hot skillet in a single layer and cook for 4-5 minutes, or until browned on all sides. Don't worry about cooking it through at this stage. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts or thighs, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, for about 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.1 medium yellow onion, 2 cloves garlic
- Add the uncooked rice to the skillet with the onions and garlic. Stir well to combine and toast the rice for about 1-2 minutes. This step helps the rice absorb flavors more effectively and prevents it from becoming mushy.1 cup long-grain white rice
- Pour in the chicken broth and stir to deglaze, scraping up any browned bits from the bottom of the skillet. Add the prepared salsa verde and the diced green chilies (if using). Stir everything together until well combined and the ingredients are evenly distributed.2 cups low-sodium chicken broth, 1 cup prepared salsa verde, 1 (4-ounce) can diced green chilies
- Bring the liquid to a simmer. Once simmering, return the browned chicken to the skillet, nestling the pieces into the rice mixture. Add the frozen corn (if using) around the edges of the skillet. Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time to maintain steam and ensure proper cooking.1/2 cup frozen corn
- Once the rice is cooked and the chicken is heated through, remove the skillet from the heat. Let it rest, covered, for 5 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining moisture. Fluff the rice gently with a fork. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges and your favorite toppings.1/2 cup chopped fresh cilantro, 1 lime lime wedges
Notes
This recipe is designed for maximum flavor with minimum cleanup. In just about 30 minutes of active cooking time, you'll achieve a wonderfully creamy, zesty, and comforting dish loaded with tender chicken and perfectly cooked rice. The magic lies in the way the salsa verde infuses every grain of rice, creating an irresistible depth of flavor that will have everyone asking for seconds.