Name: One-Pan Skillet Cheesy Salsa Verde Chicken and Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 400g (14 oz) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1.5-inch (3.8 cm) pieces; 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt), divided; 1/2 teaspoon (1.2g) freshly ground black pepper, divided; 1 teaspoon (2.3g) ground cumin, divided; 2 tablespoons (30ml) extra-virgin olive oil; 1 medium yellow onion (about 150g), finely diced; 4 cloves garlic, minced (about 1 tablespoon); 1.5 cups (300g) long-grain white rice, rinsed thoroughly until water runs clear; 2.5 cups (600ml) low-sodium chicken broth; 16 oz (450g) jarred salsa verde, good quality; 2 cups (200g) Monterey Jack cheese, freshly shredded; 1/2 cup (20g) fresh cilantro leaves, chopped, for garnish; 1/2 cup (120g) sour cream, for garnish

Magic Sous

One-Pan Skillet Cheesy Salsa Verde Chicken and Rice — Magic Sous