Green Chile Chicken & Rice (Recipe 123 of 150)

This was a decent recipe. Though I think I messed it up by using Basmati rice instead of long grain. I used what I had in an attempt to clean out the pantry. It wasn't horrible, but Basmati cooks differently. It was still good and super flavorful, and spicy ish. 

I didn't use thighs because, blech...breasts were just fine. This recipe comes together quickly. It's probably best you have your ingredients all set up before you start. It helps move the recipe along.

Green Chile Chicken & Rice

Recipe from Our Best Bites

Serves 4

• 24 ounces boneless skinless chicken thighs, trimmed of fat
• Kosher salt and coarsely ground black pepper
• 2 T extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 poblano chiles, stemmed, seeded, and chopped (see notes)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 14 ounces green enchilada sauce - be sure to get enchilada sauce, not SALSA.
• 1 c water
• 1 c long-grain rice
• 1/2 c chopped fresh cilantro

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Heat 1 tablespoon of oil in a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside.

Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and peppers and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. Add the enchilada sauce, water, and rice and bring to a boil. Place the chicken, brown side up, on top of the rice. Reduce heat and cover. Cook for at least 20 minutes, stirring about every 5 minutes to prevent the rice from scorching. When the rice and chicken are cooked through, it’s done. Add the cilantro and stir to combine. Serves 4-6.