Chicken Verde with Scallion & Cilantro Rice
This is a comfort meal in our house. It is ready in under 60 minutes which makes it easy to make on a weeknight.
Ingredients:
2 to 3 boneless, skinless chicken breasts
1 Walla Walla Sweet Onion, chopped
1 Poblano Chili, remove seeds and chop
2-3 Tbsp Olive or Avocado Oil
1 12oz jar, Hatch Valley Salsa (Trader Joes)
1 carton (4 cups) Chicken Stock or Bone Broth
1 cup Sour Cream
1 1/2 tsp Salt
1 tsp cracked black pepper
1 tsp Cumin
1 tsp Garlic Powder
2 cups prepared Scallion and Cilantro Rice
Directions:
1. In large skillet sauté chopped onion and Poblano pepper in oil of choice on medium heat for 5 minutes, until onion is soft and translucent.
2. Start preparation of Scallion and Cilantro Rice. (See recipe below)
3. To sautéed onion & peppers add salt, cumin, garlic powder, pepper and sauté for 1 minute.
4. Add chicken, Hatch Chili Salsa and chicken stock, cover and let simmer for 15 minutes.
5. Remove chicken and chop into small pieces, or shred chicken if you prefer for texture.
6. Turn off heat and add sour cream, whisk until fully incorporated.
7. Add back chicken, cover and let rest 5 minutes.
8. Serve with Scallion and Cilantro Rice.** 2options:
** Add rice to Chicken Verde Sauce, mix in and let rest 5 minutes before serving.
**Scoop rice into individual serving dishes and ladle Chicken Verde sauce over rice.
ENJOY!
Scallion & Cilantro Rice
This is a great addition to any meal and is also delicious on its own. This recipe can be doubled or tripled to accommodate a larger meal.
Ingredients:
1 cup White Basmati Rice
2 cups Water
1/4 cup (4 Tbsp) butter
1 tsp salt
1/2 bunch cilantro finely chopped
4 scallions (white tips and green ends) finely chopped. A scallion is also called a “green onion”.
Directions:
1. In a saucepan bring water, salt and butter to a boil.
2. Add rice cover with lid and reduce heat to a simmer. Let simmer for 20 minutes.
3. Turn off heat and let sit 5 minutes
4. Add chopped cilantro and scallions and mix into rice.
5. Ready to serve.
