Ingredients
Equipment
Method
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and sear on all sides until lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Aromatics: Add onion and jalapeño (if using) to the skillet and cook until softened, about 3-5 minutes. Add garlic and cook for another minute until fragrant.
- Toast the Rice: Add rinsed rice to the skillet and cook, stirring constantly, for 1-2 minutes until lightly toasted. This step helps to prevent the rice from becoming too sticky.
- Combine and Simmer: Pour in chicken broth and salsa verde, scraping up any browned bits from the bottom of the skillet. Bring to a boil, then reduce heat to low, add the chicken back to the skillet, and cover tightly.
- Cook: Simmer for 20-25 minutes, or until rice is cooked through and liquid is absorbed. Check the rice halfway through and add a splash of broth if it looks too dry.
- Stir in Corn: Stir in frozen corn during the last 5 minutes of cooking.
- Rest and Serve: Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Garnish with fresh cilantro and serve immediately.
Notes
For best results, use long-grain rice like basmati or jasmine. Rinsing the rice before cooking helps to remove excess starch and prevent stickiness. Adjust the amount of jalapeño to your preferred level of heat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also add other vegetables like bell peppers or zucchini. Using homemade salsa verde will allow you to control the acidity and spice level to your liking.