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Skillet Chicken With Mexican Green Rice & Salsa Macha Recipe

  • Prep Time: 30
  • Cook Time: 55
  • Total Time: 85
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free
Skillet Chicken With Mexican Green Rice & Salsa Macha Recipe

Description

This vibrant one-skillet dinner features succulent chicken breasts poached in a fragrant, herb-packed green rice bath. The dish captures the essence of fresh cilantro and spinach, delivering incredible depth of flavor in every bite.

The secret is the final flourish of homemade salsa macha, which provides a smoky, nutty crunch that perfectly balances the tender poultry and fluffy, herb-infused rice base.

Ingredients

    Green Base:

  • 1/2 small onion, quartered
  • 5 garlic cloves, peeled
  • 4 green onions, trimmed
  • 1 cup fresh cilantro, packed
  • 1 cup fresh spinach, packed
  • 3/4 cup water (for blending)

    • Chicken and Rice:

  • 1 1/2 pounds boneless skinless chicken breast
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil, divided
  • 2 cups long-grain white rice, rinsed until clear
  • 4 cups chicken stock

    • Salsa Macha:

  • 2 tablespoons peanuts
  • 1 tablespoon sunflower seeds
  • 1 tablespoon sesame seeds
  • 3 dried chiles (such as guajillo or arbol)
  • 1 tablespoon vinegar
  • 1 tablespoon oil

    • Serving:

  • Fresh lime wedges
  • Mexican crema (optional)

Instructions

  1. Prepare the green sauce: Combine the onion, garlic, green onions, cilantro, spinach, and water in a high-speed blender; process until completely smooth and vibrant green.
  2. Sear the chicken: Season the chicken breasts with salt, then heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering; sear for 3-4 minutes per side until golden brown, then remove and set aside.
  3. Toast the rice: Add the remaining oil to the same skillet and pour in the rinsed rice; sauté for 2-3 minutes, stirring constantly until the grains are fragrant and lightly toasted.
  4. Simmer the rice: Pour the blended green liquid and chicken stock into the skillet, stirring gently to combine; bring to a light boil for 1 minute before adjusting heat to low.
  5. Cook the dish: Return the chicken and any accumulated juices to the skillet, nesting them into the rice; cover and simmer for 18-22 minutes until the liquid is absorbed and the chicken reaches an internal temperature of 165°F.
  6. Fry the salsa: While the rice cooks, heat 1 tablespoon of oil in a small pan, add the nuts, seeds, and chiles; toast for 60 seconds until fragrant and deep mahogany, remove from heat and stir in the vinegar.
  7. Rest and serve: Let the skillet sit covered for 5 minutes off the heat to finish steaming, then top with the salsa macha, a drizzle of crema, and fresh lime juice.

Notes

  • Make-ahead: You can blend the green herb liquid up to 24 hours in advance and store it in an airtight jar in the fridge.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions in the microwave with a splash of water or broth to keep the rice from drying out.
  • Substitution: If you do not have spinach, kale or extra cilantro can be used to maintain the vibrant green color.
  • Serving: Serve directly from the skillet to keep the meal warm, and provide extra lime wedges for guests to squeeze over their plates.

Nutrition

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