Skillet Chicken with Mexican Green Rice
adapted from: Mel's Kitchen Cafe (from ATK)
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.
Jenn - your picture is so vibrant! Did you notice how the fabric underneath your plate matches your blog background? Now THAT'S coordination!
ReplyDeleteWow, this sounds so delicious! Mexican food is my favorite, I'm always looking for different ways to make it!
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