Chicken and Mexican Green Rice Skillet Supper

We found this recipe in Simple Weeknight Favorites cookbook, and this recipe is all of those things - simple, perfect for a weeknight and a favorite of ours.

Ingredients:

8 (3 ounce) boneless, skinless chicken thighs, trimmed salt and pepper

2 tablespoons olive oil

1 onion, finely chopped 

2 poblano chiles, stemmed, seeded, and chopped

3 garlic cloves, minced

1 teaspoon ground cumin

1 (14-ounce) can green enchilada sauce

1 ¼ cups water

1 cup long-grain white rice (Lundberg Organic Long-Grain White Rice works really well!)

⅓ cup chopped fresh cilantro

Directions:

• Pat chicken dry with paper towels and season with salt and pepper. 

• Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. 

• Cook chicken until well browned on 1 side, about 5 minutes. Transfer to plate.

• Add onion, poblanos, and remaining 1 tablespoon oil to now-empty skillet and cook until softened, about 5 minutes. 

• Stir in garlic and cumin and cook until fragrant, about 30 seconds. 

• Add enchilada sauce, water, rice, and any accumulated chicken juices and bring to boil, scraping up any browned bits. 

• Nestle chicken into rice, browned side up, cover, and cook over low heat, stirring every 5 minutes, until rice is tender and chicken registers 175 degrees, about 20 minutes.

• Stir in cilantro, season with salt and pepper to taste, and serve.