One Pan Green Chicken and Rice
The ultimate weeknight dinner, the One Pan Green Chicken and Rice is packed with flavors and made in just one pan! Juicy chicken thighs, aromatic spices, and fluffy rice come together for a satisfying meal that’s perfect for any night of the week. Make it tonight!
Equipment
- Blender
- Food Processor
- Skillet
- Frying Pan
- Mixing Bowl
- Saucepan
- Chef's Knife
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken thighs
- Freshly ground salt and pepper
- 3 cloves garlic
- 0.5 white or yellow onion
- 1 jalapeno
- 1 bunch fresh cilantro
- 1 lime
- 2 cups low-sodium chicken broth
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- Freshly ground black pepper
- 1 cup white basmati rice
- 2 medium carrots
- 1 red bell pepper
- fresh cilantro for garnish
- avocado slices for garnish
- jalapeno slices for garnish
- Greek yogurt or sour cream for garnish
Instructions
- First, make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt, and freshly ground black pepper. Blend or process until completely smooth. Set aside.
- Place a large deep 10 inch skillet over medium high heat. Add in olive oil. Once hot, add in chicken thighs and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet, add carrots and bell peppers. Sauté over medium heat for a few minutes to absorb pan flavors.
- Slowly pour in the green sauce, bring to a simmer then fold in the rice, making sure it is evenly distributed in the pan. Add the browned chicken on top and nestle them into the sauce a bit. Once sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes, most of the liquid should be absorbed and the rice should be cooked. Serve immediately. Garnish with cilantro, jalapeno slices, avocado slices and a drizzle of sour cream if you’d like.
Notes
- Tip 1: If you don't like spicy dishes, then feel free to take out the seeds of the jalapeno.
- Tip 2: Make sure you use white basmati or jasmine rice. Brown rice will take too long to cook.
- Tip 3: Feel free to switch up the veggies based on what you have in your fridge.