Category: Poultry - Fresh

Chicken & Rice Chile Verde     

Ingredients:
1 chicken bouillon cube
4 large chicken thighs, skin and excess fat removed
1 medium onion, chopped
1 clove garlic, minced
3/4 cup calrose rice
4 oz. can diced green chiles
1/2 tsp. oregano

Preparation:
Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large skillet over high heat. Lightly coat with cooking spray, add chicken in single layer. Cook 3-4 minutes on each side or until browned. Remove from pan and set aside. Add onion and garlic to pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken in single layer over top. Bring mixture to a boil. Reduce heat to low, cover and simmer 25 minutes or until liquid is absorbed. Remove from heat; let stand covered 10 minutes.

Date added: 2022-08-23
Number of visits: 2315