Green Chile Chicken & Rice
Ingredients
The main ingredients
-
24
ounces
boneless skinless chicken thighs
-
1
medium
onion
-
2
cloves
garlic
-
2
poblano chiles
poblano chiles
-
1
cup
long-grain rice
-
1
cup
water
-
14
ounces
green enchilada sauce
-
1
tablespoon
extra-virgin olive oil
-
1
tablespoon
extra-virgin olive oil
-
½
cup
chopped fresh cilantro
Seasoning
-
to taste
Kosher salt
-
to taste
coarsely ground black pepper
-
1
teaspoon
ground cumin
Instructions
- 1. Pat the chicken dry and season with salt and pepper.
- 2. Heat 1 tablespoon of oil in a skillet over medium-high heat and cook the chicken until golden and crispy on one side, then set aside.
- 3. In the same skillet, heat the remaining oil and cook the chopped onions and peppers until the onions are translucent.
- 4. Add the garlic and cumin, cooking for an additional minute.
- 5. Stir in the enchilada sauce, water, and rice, then bring to a boil.
- 6. Place the chicken, brown side up, on top of the rice, reduce heat, and cover.
- 7. Cook for at least 20 minutes, stirring every 5 minutes to prevent scorching.
- 8. Once cooked through, add cilantro and stir to combine.
Nutrition Facts (estimated)
Servings
4-6
Calories
400
Total fat
15g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
100mg
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