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Skillet Chicken with Mexican Green Rice & Salsa Macha Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings

Description

This Skillet Chicken with Mexican Green Rice & Salsa Macha is a vibrant, flavorful dish that combines tender, marinated chicken with aromatic green rice cooked in a fresh cilantro, spinach, and onion sauce. It’s served with a spicy, crunchy homemade salsa macha that adds a smoky heat, complemented by creamy Mexican crema and fresh lime wedges for brightness. Perfect for a hearty weeknight meal or a festive gathering, this recipe delivers authentic Mexican flavors with a rustic, homemade touch.

Ingredients

Chicken and Marinade

  • 1½ pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1½ teaspoons kosher salt, divided
  • ½ medium white onion, quartered
  • 2 whole garlic cloves
  • 4 green onions, white and green parts
  • 1 cup packed cilantro stems and leaves
  • 1 cup packed fresh spinach
  • ¾ cup water
  • ¼ cup plus 2 tablespoons vegetable oil, divided
  • 3 smashed garlic cloves

Rice

  • 2 cups long-grain white rice, rinsed until water runs clear
  • 4 cups chicken stock

Salsa Macha

  • 1 cup vegetable oil, divided
  • 5 garlic cloves, smashed
  • 10 chile de árbol, stemmed and seeded
  • 1 to 2 large guajillo peppers, stemmed, seeded, and torn into pieces
  • ⅓ cup raw, shelled, unsalted peanuts
  • 2 tablespoons raw, unsalted sunflower seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoons unfiltered apple cider vinegar
  • ½ teaspoon Mexican oregano
  • ½ teaspoon kosher salt, or to taste

To Serve

  • Lime wedges
  • Crema or Mexican crema
  • Fresh cilantro

Instructions

  1. Cook the garlic: Heat ½ cup of vegetable oil in a medium skillet over medium-high heat. Once shimmering, add the smashed garlic cloves and cook, stirring frequently, until golden brown and fragrant, about 3 to 5 minutes. Be careful not to burn the garlic. Transfer the garlic and oil to a small heat-safe bowl.
  2. Cook the chiles: In the same skillet, heat the remaining ½ cup of oil over medium-high heat until glistening. Add the chile de árbol and guajillo peppers. Stir often and cook until aromatic and slightly softened, about 2 minutes. Transfer the chiles and oil to the bowl with the garlic.
  3. Add remaining salsa ingredients: Reduce heat to medium. Add peanuts, sunflower seeds, and sesame seeds to the skillet. Stir constantly until fragrant and lightly golden, about 2 to 3 minutes. Transfer these to the bowl with the garlic and chiles. Let the mixture cool for about 10 minutes.
  4. Blend the salsa: Transfer the oil mixture along with apple cider vinegar, Mexican oregano, and salt to a blender. Pulse until mostly smooth. Taste and adjust salt as needed.
  5. Store salsa macha: Set aside for serving or let cool to room temperature, then transfer to an airtight jar. Store refrigerated for up to 1 month. Stir before using as the oil may separate.
  6. Season the chicken: Place the chicken pieces in a medium bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat evenly.
  7. Make the marinade: In a blender, combine the quartered white onion, whole garlic cloves, green onions, cilantro, spinach, and ¾ cup water. Blend until smooth. Transfer about ½ cup of this green sauce to the chicken and toss to coat. Reserve remaining sauce in the blender.
  8. Toast the rice: Heat ¼ cup vegetable oil in a large, deep skillet over medium heat. Once the oil is shimmering, add 3 smashed garlic cloves and cook, stirring, until golden brown and fragrant, about 2 to 3 minutes. Add the rinsed rice and stir to coat. Cook, stirring often, until the rice turns lightly golden and fragrant, about 5 to 7 minutes.
  9. Add the sauce to rice: Pour the reserved green sauce over the toasted rice and stir to combine. Cook, stirring frequently, until the sauce is mostly absorbed, about 3 to 4 minutes. Stir in chicken stock and the remaining ½ teaspoon kosher salt. Bring to a boil.
  10. Simmer rice: Reduce heat to low, cover the skillet, and simmer for about 15 minutes, until rice is nearly tender and liquid is mostly absorbed.
  11. Brown the chicken: Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add marinated chicken in a single layer, working in batches if needed. Cook until browned on all sides, about 6 to 8 minutes. Transfer to a plate.
  12. Finish cooking chicken and rice: After rice has cooked for 15 minutes, gently fluff it with a fork. Nestle browned chicken pieces into the rice. Cover and cook for another 8 to 10 minutes, or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Remove from heat and let rest, covered, for 5 minutes.
  13. Serve: Uncover and fluff rice gently. Divide among 6 bowls and top with a drizzle of crema, fresh cilantro, lime wedges, and a generous spoonful of salsa macha.

Notes

  • For best results with salsa macha, watch the garlic closely while frying to avoid burning, which can impart bitterness.
  • You can rinse the rice under cold water until the water runs clear to remove excess starch for fluffier rice.
  • Store leftover salsa macha in the fridge for up to one month; always stir before using.
  • The chicken can be substituted with boneless skinless thighs if desired, adjusting cooking time accordingly for tenderness.
  • Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://sarabaking.com/skillet-chicken-with-mexican-green-rice-and-salsa-macha-recipe/