Chicken & Mexican Green Rice

One of the few recipes I have that calls for chicken thighs, rather than breasts. 

Chicken & Mexican Green Rice 

serves 4-6

Season 1.5 lb. boneless skinless chicken thighs with salt and pepper.  Cook in skillet over medium high heat for 5 minutes until one side is nicely browned.  Set aside.

Saute in the now-empty skillet for 5 min:

1 white onion, chopped fine

2 poblano peppers (or other mild green peppers), seeded and chopped

Add and bring to a boil:

3 cloves garlic, minced

1 tsp. ground cumin

14 oz. can green enchilada sauce

1 c. long-grain white rice, raw

Nestle chicken into rice, browned side up.  Cover and cook on low heat for 20 min., stirring every 5 minutes.

Stir in 1/2 c. chopped cilantro, and add salt and pepper to taste.  Serve at least two thighs per person.

Green enchilada sauce is typically sold in a can, not a jar.  This threw me off the first time I went hunting for it, and I ended up bringing home some sort of salsa verde instead.  (I think it still lurks in the back of my pantry, waiting for a use.)