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Green Chile Chicken & Rice

Our Best Bites
  • minutes
  • Serves

INGREDIENTS

24 oz

boneless skinless chicken thighs, trimmed of fat

Kosher salt and coarsely ground black pepper

2 tbsp

extra-virgin olive oil

1

medium onion, finely chopped

2

poblano chiles, stemmed, seeded, and chopped (see notes)

3 cloves

garlic, minced

1 tsp

ground cumin

14 oz

green enchilada sauce (I like Herdez Mexican Cooking sauces, which is in a jar, and Frontera, which is in a pouch. You could also use this recipe.)

1 cup

water (high elevations should add an additional 1/4 cup)

1 cup

long-grain rice

1/2 cup

chopped fresh cilantro