Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated. This step seasons the chicken from the inside out, ensuring every bite is flavorful.boneless, skinless chicken breasts or thighs, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon garlic powder, salt, freshly ground black pepper
- Heat the olive oil in a large, oven-safe skillet (cast iron works wonderfully here) over medium-high heat. Add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until browned but not cooked through. Remove the chicken from the skillet and set aside on a plate. This initial sear locks in juices and adds a lovely depth of flavor.1 tablespoon olive oil, boneless, skinless chicken breasts or thighs
- Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it.1 medium onion, 2 cloves garlic
- Add the uncooked rice to the skillet with the onions and garlic. Stir and cook for 1-2 minutes, allowing the rice to toast slightly. This helps the grains stay separated and absorb flavor more effectively.1 cup uncooked long-grain white rice
- Pour in the chicken broth, undrained Rotel diced tomatoes and green chilies, and the salsa verde. Stir everything together, scraping up any browned bits from the bottom of the skillet.2 cups chicken broth, 1 (10 ounce) can Rotel diced tomatoes and green chilies, 1 cup prepared salsa verde
- Return the seared chicken pieces (and any accumulated juices) back into the skillet. If using, stir in the frozen corn. Bring the mixture to a simmer.boneless, skinless chicken breasts or thighs, ½ cup frozen corn
- Once simmering, reduce the heat to low, cover the skillet tightly, and let it cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. You can check for doneness by carefully lifting the lid.
- Remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top of the chicken and rice mixture. Replace the lid and let it stand for 5 minutes, allowing the residual heat to melt the cheese into a gooey, luscious topping.½ cup shredded Monterey Jack cheese or cheddar cheese
- Garnish the Salsa Verde Chicken Rice Skillet with fresh chopped cilantro, if desired. Serve hot with dollops of sour cream or Greek yogurt and lime wedges on the side. This delightful dish is ready to be devoured!fresh cilantro, sour cream or plain Greek yogurt, lime wedges
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or on the stovetop. Can be frozen for up to 2-3 months.
