Green Chile Chicken Bowls
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
4
Servings
Seasoning Blend
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons ground cumin
- 2 teaspoons kosher salt
- ½ teaspoon cayenne pepper, optional
Bowls
- 1½ lb chicken breasts
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 cups chicken broth, divided
- 1½ tablespoons olive oil
- 2 cups long-grain rice
- 4¼ cups water
- 1 teaspoon vegetable oil
- ½ small white onion, diced
- 2 tablespoons all-purpose flour
- 1 (8 oz) can diced green chiles
- ½ bunch cilantro, chopped
- ½ cup shredded cheddar
- ½ teaspoon cracked black pepper
- ½ teaspoon dried oregano
Instructions
- Mix the seasoning blend. Season the chicken with some of the blend and the extra teaspoon of salt.
- Melt the butter in a skillet over medium-high. Sear the chicken 5 minutes, flip, and cook 2 minutes. Pour in 1 cup broth. Cover, drop to medium-low, and simmer about 10 minutes until cooked through. Rest, then shred.
- Meanwhile, cook the rice with the water and vegetable oil until tender. Fluff and stir in most of the cilantro.
- In the chicken pan, heat the olive oil. Cook the onion until soft. Sprinkle on the flour and cook 2–3 minutes. Stir in the green chiles, remaining 1 cup broth, about 1 teaspoon of the seasoning blend, oregano, and black pepper. Simmer 5 minutes. Taste and add more blend or salt if needed.
- Build bowls: rice, a layer of sauce, shredded chicken, more sauce, cheddar, and leftover cilantro.