Skillet Mexican Chicken and Rice
Try this Skillet Mexican Chicken and Rice recipe, or contribute your own.
Try this Skillet Mexican Chicken and Rice recipe, or contribute your own.
- 2 tablespoons vegetable oil
- salt and pepper
- 1 teaspoon ground cumin
- 1 can green chilis
- 1/2 cup chopped fresh cilantro
- 1 onion, finely chopped
- 4 boneless, skinless chicken breasts
- 1 1/2 cups long-grain white rice
- 1 poblano pepper stemmed seeded, and finely chopped
- 3 garlic cloves finely minced
- 1 cup salsa verde
- 2 cups unsalted chicken broth
- 1 tablespoon canned jalapeno slices
- 2 tablespoons chopped green onions
- Carbohydrate 73.5930180809943 g
- Cholesterol 136.88 mg
- Fat 9.76327568121869 g
- Fiber 2.23975709602199 g
- Protein 62.808729637362 g
- Saturated Fat 1.32778936869335 g
- Serving Size 1 1 Serving (553g)
- Sodium 1025.49765200926 mg
- Sugar 71.3532609849723 g
- Trans Fat 1.87078791003258 g
- Calories 659 calories
Step-by-step
- Season chicken breasts with salt and pepper on both sides.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until hot.
- Add chicken and brown on one side, about 5 minutes.
- Transfer chicken to a plate.
- Heat remaining tablespoon oil in same skillet.
- Add onion and poblano and cook until softened, about 5 minutes.
- Add garlic and cook about thirty seconds.
- Add cumin, salsa verde, chicken broth, rice, green chilis, and jalapeno slices and stir until well mixed.
- Bring to a boil, scraping up any browned bits of chicken from the bottom of the skillet.
- Place chicken on top of rice with browned side up and turn heat to low.
- Cover and cook about twenty minutes, stirring rice frequently to sticking.
- Stir in cilantro and sprinkle green onions on top.
- Season with more salt and pepper to taste.
Most home cooks crowd the pan when browning poultry, which traps moisture and prevents the essential Maillard reaction required for deep flavor development. Proper spacing ensures the protein sears rather than stews. Utilizing a wide skillet prevents overcrowding, allowing the chicken breasts to develop a golden crust in just five minutes per side. Without this initial sear, the entire dish loses depth.
Scaling Proportions Correctly
Doubling this recipe requires careful attention to liquid ratios and pan dimensions. Doubling grain and broth volumes does not scale linearly in a standard 12-inch pan. Overfilling a vessel causes uneven heat distribution and leaves the center grains undercooked while the edges scorch. If scaling up past four servings, divide the ingredients across two separate pans or transition the rice and broth into a heavy Dutch oven with a tight-fitting lid. When halving the quantity, reduce the cooking liquid by slightly more than half to account for surface evaporation during the twenty-minute simmer.Managing Equipment Constraints
A heavy-bottomed skillet retains heat efficiently, which prevents hot spots that burn the bottom layer of long-grain white rice. Thin aluminum pans require frequent stirring during the simmer phase to prevent sticking. When scraping up browned fond from the bottom of the pan, use a wooden spatula rather than metal to protect seasoned surfaces. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat portions with a splash of water to restore moisture to the grains.
