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: 450g (1 lb) boneless, skinless chicken thighs, trimmed of excess fat; 1 tablespoon (15ml) neutral oil (e.g., grapeseed, canola, or vegetable); 1 teaspoon (6g) Diamond Crystal kosher salt (or 1/2 teaspoon fine sea salt), divided, plus more to taste; 1/2 teaspoon (1.5g) freshly ground black pepper; 1 medium yellow onion (about 150g), finely diced; 4 cloves garlic, minced (about 1 tablespoon); 1 cup (200g) long-grain white rice, rinsed until water runs clear; 2.5 cups (600ml) low-sodium chicken broth; 1 cup (240g) salsa verde, medium heat preferred; 1/2 teaspoon (2.5g) ground cumin; 1/4 teaspoon (1.25g) dried oregano; 1.5 cups (150g) shredded Monterey Jack cheese; 2 tablespoons (10g) fresh cilantro, chopped, for garnish; Sour cream, for serving (optional)

Magic Sous

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