Ingredients
Scale
- 2–3 tablespoons vegetable oil
- 2 pounds skinless boneless chicken thighs
- ½ tablespoon salt
- ½ tablespoon ground black pepper
- ½ tablespoon garlic powder
- ½ small white onion (small diced)
- Juice of 1 large lime
- 1½ cups store-bought medium salsa verde
- 6 grape tomatoes (halved)
- 6 black olives
- ¼ cup canned corn kernels (drained)
- ¼ cup canned black beans (drained)
- Chopped cilantro
- ? cup queso fresco (crumbled)
Instructions
- In a large no-stick pan or skillet, heat the oil over medium-high heat. Season the chicken thighs with salt, pepper, and garlic powder. Add seasoned chicken thighs to the pan and let brown about 5 minutes. Transfer chicken to a plate. Reduce heat to medium, add onions to the pan and sweat for about 3 minutes, stirring occasionally. Do not let brown!
- Return chicken to the pan, add lemon juice and wait about 30 seconds to add the salsa verde to the pan. Partially cover the pan, and let cook for about 15 minutes. Remove pan from the heat and add the tomatoes, olives, corn, beans, and cilantro. Sprinkle on the queso fresco and serve Salsa Verde Chicken with flour tortillas or over white rice. Enjoy!
- Category: Main
- Cuisine: Mexican