2bonelessskinless chicken breasts, cut into 2 or 3 pieces each
Salt and pepper
2tablespoonsolive oil
1/2cuponionfinely chopped (about 1/2 an onion)
1/2cuppoblano peppercored, seeded, and chopped (about 1 poblano pepper)
2garlic clovesfinely minced
1teaspoonground cumin
1/2teaspoonsalt
1cupsalsa verde
1 1/2cupslong grain white rice
3cupschicken stock or broth
1/4cupchopped fresh cilantro
1cupchopped fresh spinach leaves(optional)
1cupshredded Monterey Jack cheeseor Pepper Jack for a spicier option
Instructions
Season the chicken on both sides with salt and pepper. Heat the olive oil in a 12-inch skillet (that has a tight-fitting lid) over medium-high heat. Add the chicken to the skillet and cook until browned on both sides, 2-3 minutes per side. You may have to do this in 2 batches. You don't want to cook the chicken all the way through here. Just give it some color! Transfer to a plate.
Add the onion and poblano to the now empty skillet. Add a touch more oil if necessary. Add a bit of salt and pepper and saute until softened, 5-7 minutes. Add the garlic and saute another 30 seconds. Add the cumin, salt, salsa verde, chicken stock, and rice and stir to combine. Nestle the chicken back into the rice mixture.
Place a lid on top then turn heat down to medium-low and simmer for 15 minutes. Remove pot from the heat then let sit with the lid on for 5 minutes. Fluff rice and chicken then cilantro, spinach and cheese and stir. Let dish sit for 3-4 minutes to thicken and then serve.