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Salsa Verde Chicken and Rice Skillet

This one pot recipe uses juicy chicken thighs, salsa verde, rice, and corn to build a delicious weeknight dinner. With almost no prep required, it’s a flavor-packed family meal that can be thrown together any night of the week.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Calories 342 kcal

Equipment

  • 1 Skillet Large

Ingredients
  

Main ingredients

  • 1.5 pounds Boneless, skinless chicken thighs about 6 pieces
  • ½ teaspoon Cumin to bring a subtle earthiness
  • ½ teaspoon Garlic powder for that mellow punch
  • ½ teaspoon Salt to season well but not too salty
  • 1 tablespoon Vegetable oil or something with high smoke point
  • 2 cups Chicken broth or even water if you’re out
  • 1 cup Long grain rice the kind that holds texture nice
  • 1 cup Salsa verde look for a bright, tangy one
  • 1 can Sweet corn 15.25 ounce, drained
  • ½ cup Colby jack cheese

Instructions
 

Instructions

  • First, heat the vegetable oil in a big skillet over medium-high heat. You wanna get that temperature just right so chicken browns nicely.
  • Season your chicken thighs with cumin, garlic powder, and salt real good. You want every piece packed with flavor.
  • Add the chicken thighs to the skillet and brown 'em up about 5 to 7 minutes on each side. This step gives the dish a deep savory base.
  • Once browned, take the chicken out and set aside for now. Don’t rush, you’ll put ‘em right back soon.
  • In the same skillet, toss in your rice and stir it around for about a minute. It gets lightly toasted, which adds a nice nutty flavor.
  • Pour in the chicken broth and salsa verde, then bring this to a gentle simmer. That’s your steam cue to get ready for the next step.
  • Pop the chicken back in the skillet, reduce heat to low, then cover it tight with the pressure cooker lid. Now is when that valve hiss starts playing its tune.
  • Cook for 20 minutes or until the rice’s tender and all liquid’s soaked in. After that, stir in corn and drop the colby jack cheese on top. Toss the lid back on for 2 to 3 minutes, letting the cheese melt real smooth before you serve.

Notes

Serve warm for best flavor.