What happens when chicken enchiladas and rice have a baby? This. 🌶️ Tender chicken, salsa verde, charred corn, green chiles and rice all cooked together in one pan, then covered with melty pepper jack and finished with sour cream, pickled jalapeños, lime and cilantro.
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0:00 Chicken Enchiladas + Rice = THIS
0:43 Camera Goes Full Night Vision
1:20 The Game Plan
1:46 Getting the Corn Ready
2:35 Seasoning & Cooking the Chicken
3:55 Building the One-Pan Base
4:31 Garlic, Spices & Rice
4:54 Green Chiles + Salsa Verde
5:12 Charred Corn & Chicken Broth
5:47 Chicken Goes Back In
6:03 Let It Simmer
6:47 Bring on the Pepper Jack
7:17 The Final Build
7:34 Sour Cream, Jalapeños & Lime
7:48 The Reveal
8:03 Taste Test
8:21 Even Better Tomorrow
ONE-PAN CHICKEN ENCHILADA RICE
Ingredients
1½ lbs chicken thighs, cut into bite-size pieces
1 ear corn
1 yellow onion, diced
Garlic, minced
Chili powder
Cumin
1 cup rice
1 can diced green chiles
Salsa verde
Chicken broth
Pepper jack cheese, shredded
Kosher salt & pepper
Neutral oil
For finishing
Sour cream
Pickled jalapeños
Fresh lime
Cilantro
Directions
Microwave the corn for about 5 minutes, then grill until lightly charred. Cut the kernels from the cob.
Season chicken with salt & pepper. Sear in a hot oiled pan until nicely browned, then remove.
Add onion to the same pan and cook 3–4 minutes. Add garlic, chili powder & cumin and cook about 30 seconds.
Add rice and toast for about 1 minute.
Stir in green chiles, salsa verde, chicken broth & charred corn.
Return chicken and any juices to the pan. Bring to a simmer, cover & cook 18–19 minutes, until the rice is tender and chicken is cooked through.
Top generously with pepper jack, cover again & let melt for a few minutes.
Finish with sour cream, pickled jalapeños, fresh lime & cilantro. EAT.
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