This one-skillet meal is packed with flavor, thanks to the Salsa Verde. It delivers a certain 'zip' to the dish, but not too much. I had never cooked with Salsa Verde until this dish and I will def. be using it again!!
Ingredients:
1t plus 1T vege oil
1 can Mexican-style corn
1lb boneless, skinless chicken thighs
1T southwestern seasoning mix
2 Cups uncooked instant white rice
2 Cups chicken broth
1 1/2 Cups salsa verde
2 T cilantro
1 Cup shredded Mexican cheese blend
Prep:
Add 1t of the oil to skillet; heat over med-high heat 1-3 min or until simmering. Meanwhile, drain corn; pat dry with a paper twoel. Add corn to skillet in a single layer. Cook without stirring about 8 min. or until caramelized on one size. Remove corn from skillet; set aside.
Cut your chicken, into 1" pieces "bite-size". Combine chicken and seasoning mix in a bowl-coat well. Add chicken to skillet. Cook over med-high heat about 10 min. until the chicken is no longer pink in the middle, remove chicken from skillet and set aside.
Add remaining 1T oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer then reduce heat to low and cover skillet. Simmer about 10 min. until most of the liquid is absorbed.
To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand until cheese is melted and sprinkle with Cilantro!
Wystan really liked this one, it has a little kick to it- def. a fun mexican dish, if you can't tell...we like mexican in our house!
Enjoy :)
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