Name: One-Pan Skillet Creamy Salsa Verde Chicken and Rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 680g (1.5 lbs) boneless, skinless chicken thighs, trimmed of excess fat; 1.5 teaspoons (9g) Diamond Crystal kosher salt, divided (or 0.75 teaspoon fine sea salt); 0.5 teaspoon (1g) freshly ground black pepper; 2 tablespoons (30ml) neutral oil, such as avocado or grapeseed; 1 medium yellow onion (about 150g), finely diced; 4 cloves garlic, minced (about 1.5 tablespoons); 1.5 cups (300g) long-grain white rice, rinsed until water runs clear and well-drained; 1 teaspoon (2g) ground cumin; 1 teaspoon (2g) chili powder (Ancho or standard blend); 0.5 teaspoon (1g) dried Mexican oregano (or regular oregano); 16 ounces (450g) good quality jarred salsa verde; 1.5 cups (360ml) low-sodium chicken broth; 0.5 cup (120ml) heavy cream (or whipping cream); 0.5 cup (30g) fresh cilantro, chopped, for garnish; 0.5 cup (120g) sour cream or Mexican crema, for garnish; 0.25 cup (28g) crumbled cotija cheese, for garnish (optional)

Magic Sous

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