October 15, 2010

Skillet Chicken with Mexican Green Rice

Let me just start out by saying "I love America's Test Kitchen".  I think they have so many great recipes and I am never hesitant to try one, because I know it will be good.  So, when I saw this recipe over at Mel's Kitchen Cafe, I knew it could quite possibly be one of my new favorite dishes.  She adapted it from America's Test Kitchen 30-Minute Suppers.  I love that you only have to dirty one skillet and dinner would be ready in 30 minutes.  That is always a plus.  So, how did I like it?  I really liked it.  All the flavors went so well together, the chicken was flavored perfectly and the rice had the perfect amount of spice.  I did not add the spinach, because by the time I cut the recipe in half, I would only need 1/4 cup and I couldn't buy a whole bag of spinach for only 1/4 cup.  Although, I would like to try it with the spinach, so next time I make it, I will have to plan another meal in the week that could use up the extra spinach.  
Skillet Chicken with Mexican Green Rice

4 boneless, skinless chicken breasts
salt and pepper
2 Tbl. canola oil
1 onion, finely chopped
2 poblano peppers, cored, seeded & chopped
3 garlic cloves, minced
1 tsp. cumin
2 (10 oz.) cans mild green enchilada sauce
1 1/2 c. long grain white rice
1 1/2 c. water
1/2 c. chopped fresh cilantro
1/2 c. chopped fresh spinach leaves

Gently pat dry the chicken and season lightly with salt and pepper.  In a large, 12-inch skillet, heat oil over medium heat.  Brown chicken on each side until golden, but not cooked all the way through.  Transfer chicken to a plate and set aside.  In the hot skillet, add the onion and poblanos and cook 3-4 minutes or until softened.  Stir in the garlic and cumin and cook for 30 seconds.  Add the enchilada sauce, rice and water.  Stir to combine.  Bring to a boil and set the chicken in simmering rice mixture, nestling them in a bit.  Cover skillet, set heat to low and cook 15-20 minutes, until the rice is tender and most of the liquid has been absorbed and the chicken is cooked through, stirring every 5 minutes or so to ensure the rice isn't sticking to the bottom.  Stir in the cilantro and spinach and season with salt and pepper.  Serves: 4-6.  


  1. Jenn - your picture is so vibrant! Did you notice how the fabric underneath your plate matches your blog background? Now THAT'S coordination!

  2. Wow, this sounds so delicious! Mexican food is my favorite, I'm always looking for different ways to make it!


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