Salsa Verde Chicken with Mexican Rice and Warm Flour Tortillas

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Salsa Verde Chicken

1. Trim excess fat from 2 pounds boneless skinless chicken thighs, then season all over with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon ground cumin, and ½ teaspoon dried oregano. 5 min
2. Halve and thinly slice the white onion and mince 4 garlic cloves. 4 min
3. Heat 1 tablespoon neutral oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Sear the chicken thighs in a single layer for 3–4 minutes per side until golden brown, then transfer to a plate — they will finish cooking in the sauce. 8 min
5. Timing-sensitive step. Reduce heat to medium, add the sliced onion to the same pan, and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden. 4 min
6. Timing-sensitive step. Add the minced garlic and cook for 30 seconds until fragrant, then pour in the 16 oz jarred salsa verde and stir to combine, scraping up any browned bits from the pan. 2 min
7. Nestle the seared chicken thighs back into the salsa verde, bring to a gentle simmer, cover, and cook for 18–20 minutes until the chicken is cooked through and tender. 20 min
8. Transfer the chicken to a cutting board and use two forks to shred it into large pieces, then return it to the pan and stir to coat in the sauce. 4 min
9. Roughly chop ¼ cup fresh cilantro and cut the lime into wedges, then serve the chicken topped with cilantro, with lime wedges and ½ cup sour cream (optional) on the side. 3 min

Mexican Ricebase

1. Finely dice ½ white onion and mince 2 garlic cloves. 4 min
2. Timing-sensitive step. Heat 2 tablespoons neutral oil in a medium saucepan over medium-high heat, add 1½ cups long-grain white rice, and toast, stirring frequently, for 3–4 minutes until the grains turn lightly golden and smell nutty. 4 min
3. Timing-sensitive step. Add the diced onion and cook, stirring, for 2 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant. 3 min
4. Timing-sensitive step. Stir in 2 tablespoons tomato paste, ½ teaspoon ground cumin, ½ teaspoon chili powder, and ¾ teaspoon kosher salt, coating the rice evenly. 2 min
5. Pour in 2¼ cups low-sodium chicken broth, stir once, and bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes without lifting the lid. 22 min
6. Remove from heat, scatter ½ cup frozen peas over the top (optional), replace the lid, and let the rice steam undisturbed for 5 minutes. 5 min
7. Uncover and fluff the rice with a fork, folding in the peas if used, and serve immediately. 2 min

Warm Flour Tortillasside

1. Timing-sensitive step. Heat a dry skillet or griddle over medium-high heat, then warm each 8-inch flour tortilla for 20–30 seconds per side until soft with a few light char spots. 5 min
2. Stack the warmed tortillas and wrap in a clean kitchen towel or foil to keep them soft and warm until serving.