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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Servings: 6people
Calories: 342kcal
Ingredients
1.5poundsboneless, skinless chicken thighsabout 6
1/2teaspooncumin
1/2teaspoongarlic powder
1/2teaspoonsalt
1tablespoonvegetable oilor other high smoke point oil
2cupschicken brothor water
1cuplong grain rice
1cupsalsa verde
1cansweet corn(15.25 ounce can) drained
1/2cupcolby jack cheese
Instructions
Season the chicken thighs with garlic powder, salt, and cumin on each side.
Heat a large skillet over medium high heat. Add the oil and then lay the chicken thighs flat in the skillet and let cook without moving 3-4 minutes. Flip and let cook for 2-3 minutes on the other side. Remove chicken from the skillet and set aside.This sears the chicken, but will not fully cook it. The chicken will finish cooking with the rice.
Pour the chicken broth in the pan to deglaze scraping the bottom to remove any brown bits, then add the salsa verde, corn, and rice to the pan and bring to a boil.Immediately cover and reduce heat to low so that the rice continues to simmer.
Cook for 15 minutes, then remove the lid, stir the rice and nestle the chicken in to the rice. Continue to cook 10-15 more minutes or until the rice is tender and the liquid is absorbed.
Add cheese on top, and return the lid for 1-2 minutes or until the cheese has melted. Serve warm!