Get ready to transform your weeknight dinner into a culinary adventure that will transport your taste buds straight to the heart of Mexico! This mouthwatering Skillet Chicken with Mexican Green Rice is not just a meal—it's a one-pan wonder that combines tender, golden-brown chicken with vibrant, zesty green rice that'll make your family beg for seconds. In just 40 minutes, you'll create a restaurant-quality dish that's packed with bold flavors, easy to prepare, and guaranteed to become a new household favorite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken thighs, boneless and skinless
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup salsa verde
- 1 cup corn, frozen or fresh
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 boneless, skinless chicken thighs, 1 cup of long-grain rice, 2 cups of chicken broth, 1 cup of salsa verde, 1 cup of corn (frozen or fresh), 1 teaspoon of cumin, and salt and pepper to taste.
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil to the skillet, just enough to coat the bottom.
- Once the oil is hot, season the chicken thighs with salt and pepper on both sides. Place the chicken thighs in the skillet and sear them for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the uncooked long-grain rice and toast it for about 2-3 minutes, stirring frequently. This will enhance the flavor of the rice.
- After the rice is toasted, pour in the chicken broth and add the salsa verde and cumin. Stir well to combine all the ingredients.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- While the rice is cooking, shred or slice the cooked chicken thighs into bite-sized pieces.
- After the rice has cooked, stir in the corn and the cooked chicken pieces. Mix everything together gently to combine.
- Cover the skillet again and let it cook for an additional 5 minutes, allowing the corn to warm through and the flavors to meld.
- Once done, taste and adjust seasoning with more salt and pepper if needed. Serve the skillet chicken with Mexican green rice hot, garnished with fresh cilantro or lime wedges if desired.
Tips
- For maximum flavor, ensure your skillet is properly heated before adding the chicken to achieve a perfect golden-brown sear.
- Toasting the rice before adding liquid is crucial—it enhances the nutty flavor and prevents the rice from becoming mushy.
- Use high-quality salsa verde for the best green rice flavor. Homemade or premium store-bought brands work best.
- Don't rush the cooking process. Let the rice simmer slowly to absorb all the delicious liquid and develop deep flavors.
- For extra richness, you can substitute some of the chicken broth with heavy cream or add a sprinkle of cheese on top.
- If you prefer spicier food, add some diced jalapeños or increase the cumin for more heat.
- Leftover chicken can be easily shredded and stored, making this a great meal prep recipe.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 125mg
