Salsa Verde Chicken Skillet
Ingredients
- 4 small or 2 large, butterflied in half chicken breasts or thighs
- 2 tablespoons olive or avocado
- oil divided
- 1 onion diced
- 3 garlic cloves minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt plus more for seasoning chicken
- ½ tsp ground black pepper plus more for seasoning chicken
- 1 cup long grain white rice rinsed well and drained
- 2 cups cauliflower cut into small florets
- 1 small zucchini diced (about 1 cup)
- 1 cup salsa verde
- 1 ½ cups chicken broth
- ½ cup cilantro
Instructions
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Season the chicken with salt and pepper on each side; set aside.
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Heat a medium heavy bottomed high-sided pan over medium-high heat. Once hot, add 1 tablespoon oil and onion and garlic. Cook until soft and translucent, 3-5 minutes.
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Push onion and garlic to the side and add remaining 1 tablespoon of oil. Place the chicken in the pan, and let it cook for about 2-3 minutes on each side. You’re just going to sear the chicken here; it will finish cooking during the final step.
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Add cumin, paprika, salt, pepper, rice, cauliflower and zucchini. Stir to combine.
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Add salsa verde and chicken broth, then scrape up any browned bits from the bottom of the pan.
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Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
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Simmer for 20 minutes, until rice is tender and chicken is cooked through. Stir in cilantro.
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