Skillet Salsa Verde Chicken Tortilla Rice Bake.

Ingredients

For the Vegetables and Seasonings:

• 1 yellow onion, peeled and quartered
• 6 cloves of garlic, skin on
• 6 small tomatillos, peeled
• 3 poblano peppers
• 1 jalapeño
• Kosher salt and pepper (to taste)

For the Main Ingredients:

• 2½ cups low-sodium chicken broth
• ¾ pound boneless, skinless chicken breasts, cut in half
• ¾ cup white rice
• 6 taco-size soft or corn tortillas, torn into 4 pieces
• 1 cup fresh or frozen yellow corn

For the Toppings and Garnishes:

• ¼ cup fresh cilantro, chopped
• 1½ cups shredded cheddar cheese
• 1½ cups shredded Monterey Jack cheese
• 1 avocado, sliced (for serving)

Instructions

1. Prepare and Char the Vegetables

Step 1: Heat a large oven-safe skillet over medium-high heat. This skillet should be large enough to hold all the ingredients comfortably as it will be used for charring vegetables, cooking chicken and rice, and baking the final dish. A cast iron skillet is an excellent choice as it retains heat well and is oven-safe.

Step 2: Once the skillet is hot, add the quartered yellow onion, garlic cloves (with skin on), and peeled tomatillos. Cook these vegetables, turning them often to ensure all sides get a good char. This process should take about 5 minutes. The charring will enhance the flavors, giving them a smoky taste that adds depth to the dish.

Step 3: You may need to remove the garlic cloves before the onion and tomatillos as they tend to char faster. Keep an eye on them to avoid burning. Once everything is nicely charred, turn off the heat and transfer the vegetables to a plate to cool. When the garlic is cool enough to handle, remove the skins.

2. Char the Peppers

Step 4: Return the skillet to medium-high heat. Add the poblano peppers and the jalapeño. Cook them, turning frequently until they are charred all over. This should take about 5 minutes. The peppers should be blistered and blackened in spots.

Step 5: Remove the peppers from the heat and place them in a bowl. Cover the bowl with a plate and let the peppers steam for 10 minutes. Steaming the peppers makes it easier to peel off the charred skins.

Step 6: After 10 minutes, peel or scrape off the charred skins from the peppers. Remove the seeds to reduce the heat level and ensure a smoother texture for the salsa verde. If you like extra heat, you can leave some seeds in the jalapeño.

3. Prepare the Salsa Verde

Step 7: Add the charred peppers, peeled garlic, charred onion, and tomatillos to a blender. Blend until the mixture is smooth. This salsa verde will be vibrant green with a smoky, tangy flavor.

Step 8: Season the salsa verde with kosher salt to taste. Set it aside for later use.

4. Cook the Chicken and Rice

Step 9: Return the skillet to high heat and add 2½ cups of low-sodium chicken broth. Bring the broth to a boil. Using low-sodium broth allows you to control the salt level of the dish more effectively.

Step 10: Add the chicken breasts to the boiling broth. Ensure the chicken is cut into halves to allow for even cooking.

Step 11: Add ¾ cup of white rice to the skillet. Stir to combine the rice and chicken with the broth.

Step 12: Cover the skillet with a lid and reduce the heat to low. Let the mixture simmer for about 25 minutes, or until the chicken is cooked through and the rice is tender. The broth will infuse the chicken and rice with flavor, making them moist and delicious.

5. Preheat the Oven

Step 13: While the chicken and rice are simmering, preheat your oven to 425°F (220°C). This high temperature will help the cheese melt quickly and create a bubbly, golden crust.

6. Combine Ingredients

Step 14: Once the chicken is cooked, remove the skillet from the heat. Use two forks to shred the chicken into bite-sized pieces. Shredding the chicken allows it to mix well with the other ingredients and absorb the salsa verde flavors.

Step 15: Stir in the pureed salsa verde that you prepared earlier. The salsa will coat the chicken and rice, adding moisture and flavor.

Step 16: Add 4 torn tortillas to the skillet. The tortillas will dissolve into the mixture, thickening it and adding a subtle corn flavor.

Step 17: Add 1 cup of fresh or frozen yellow corn to the skillet. The corn adds a sweet crunch that complements the savory flavors.

Step 18: Stir in ¼ cup of fresh chopped cilantro. The cilantro adds a fresh, herbal note that brightens the dish.

7. Add Toppings and Bake

Step 19: Top the mixture with the remaining 2 torn tortillas. These pieces will crisp up in the oven, adding texture to the dish.

Step 20: Sprinkle 1½ cups of shredded cheddar cheese and 1½ cups of shredded Monterey Jack cheese over the top. The cheese will melt and create a golden, bubbly crust.

Step 21: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

8. Serve

Step 22: Once the cheese is melted and bubbly, remove the skillet from the oven. Let it cool for a few minutes before serving. This rest time allows the flavors to meld together.

Step 23: Serve the dish with sliced avocado and additional fresh cilantro. The creamy avocado adds richness and balances the flavors.

Notes and Variations

Casserole Dish Option: If you prefer, you can prepare this dish in a casserole dish instead of a skillet. Follow the instructions through the step of adding the cheese. Transfer the mixture to a casserole dish, top with cheese, and bake as directed.

Healthy Swap: For a healthier option, you can use quinoa instead of rice. Quinoa is a nutritious grain that is high in protein and fiber. It cooks similarly to rice and will absorb the flavors of the dish.

Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and microwave until heated through. Alternatively, you can reheat in a 350°F oven until warm.

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Enjoy your delicious skillet chicken and rice with salsa verde! This dish is a fantastic combination of smoky, spicy, and savory flavors, topped with melted cheese and fresh avocado!