Salsa Verde Chicken and Rice
Juicy chicken thighs simmered right on top of fluffy rice in a tangy green salsa broth, all in one skillet.
Ingredients (serves 4)
- 1.5 lbs chicken thighs
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 cup rice
- 1 cup salsa verde
- 1.5 cups chicken stock
- 1 tsp cumin
- 1 lime
- 0.25 cup cilantro
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Save this recipeInstructions
- 1
Season the chicken thighs with salt, pepper, and cumin, then sear in the oil over medium high until golden, about 4 minutes per side, and set aside.
- 2
Dice the onion and mince the garlic, then cook in the same skillet until soft, about 4 minutes.
- 3
Stir in the rice to coat, then add the salsa verde and chicken stock and bring to a simmer.
- 4
Nestle the chicken on top, cover, and simmer on low until the rice is tender and the chicken reaches 165°F, about 20 minutes.
- 5
Rest covered for 5 minutes, then fluff the rice around the chicken.
- 6
Finish with lime juice and chopped cilantro.
