Ingredients
Equipment
Method
- Season the chicken thighs generously with garlic powder, salt, and cumin on both sides. This ensures that every bite is packed with flavor, and the seasoning helps create a tasty crust.
- Heat a large skillet over medium-high heat and add the vegetable oil. Allow the oil to heat until shimmering, then carefully lay the seasoned chicken thighs flat in the skillet.
- Cook the chicken without moving it for 3 to 4 minutes. This searing process gives the chicken a nice golden color and locks in the juices.
- Flip the chicken thighs and continue to cook for another 2 to 3 minutes on the other side. Once done, remove them from the skillet and set aside. At this point, the chicken will not be fully cooked, but that’s okay as it will finish cooking with the rice.
- Pour the chicken broth into the skillet to deglaze, scraping the bottom to remove any flavorful brown bits left behind from the chicken. This adds great taste to your dish.
- Next, add the salsa verde, drained corn, and rice to the pan, stirring well to combine everything. Bring the mixture to a boil.
- Once boiling, immediately cover the skillet and reduce the heat to low. This allows the rice to simmer gently, absorbing all the flavors.
- Cook for about 15 minutes, then carefully remove the lid. Stir the rice and nestle the partially cooked chicken back into the mixture.
- Cover the skillet again and continue to cook for another 10 to 15 minutes, or until the rice is tender and the liquid is absorbed. You'll know it's ready when the rice is fluffy and the chicken is cooked through.
- Finally, sprinkle the colby jack cheese on top and return the lid for 1 to 2 minutes, just until the cheese has melted beautifully. Serve warm and enjoy!
Notes
This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat it gently on the stovetop or microwave.