Nov 22, 2010

Mexican skillet chicken

mexican skillet chicken 1

Who doesn’t love an easy one-dish meal after working all day?  This dish is super flavorful and really easy to whip up.   I made half of the recipe below and it was perfect for dinner and lunch the next day for just the two of us.   I just can’t get enough easy, healthy chicken and rice dishes – you really can’t go wrong with this one! 


  • 4 boneless, skinless chicken tenders (about 1 1/2 pounds), diced into 1/2 inch chunks
  • Salt and pepper
  • 2 Tbsp. canola oil
  • 1 yellow onion, finely chopped
  • 2 poblano peppers, cored, seeded, and chopped
  • 3 garlic cloves, minced
  • 1 tsp. ground cumin
  • 2 (10 oz.) cans mild green chile enchilada sauce
  • 1 1/2 cups long grain white rice
  • 1 1/2 cups chicken broth
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh spinach leaves


1. Cut chicken into cubes and gently pat the chicken dry with paper towels and season lightly with salt and pepper.

2. In a large skillet, heat the oil over medium heat until it is shimmering.

3. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

4. In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally.

5. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and broth, stirring to combine.

6. Bring the mixture to a boil and set the chicken in the simmering rice mixture.

7. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

8. Stir in the cilantro and spinach and season with salt and pepper to taste.

Recipe Source: adapted from My Kitchen Café, originally from America’s Test Kitchen 30-Minute Suppers

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