Boneless, skinless chicken thighs are cooked in Roasted Tomatillo Sauce until falling-apart tender, then spooned over rice, topped with a fried egg, and chili roasted corn salsa.
- 4 poblano peppers
- 2 large yellow onions, peeled and chopped into 8 wedges (slice each onion in half, then slice each half into 4 pieces)
- 1 recipe Roasted Tomatillo Sauce
- Salt and pepper
- 2 lbs boneless, skinless chicken thighs
- 3 chipotle peppers in adobo sauce, seeds removed and diced
- Simple Oven Roasted Corn (12 ounces frozen corn, 1 tbsp extra virgin olive oil, 1 tbsp butter, 1 tsp Tajin Seasoning, salt and pepper)
- 1 tbsp freshly squeezed lime juice (more to taste)
- 1 tsp granulated sugar
- 1/2 cup fresh cilantro, chopped
- 1 cup long grain rice
- 1 tbsp salted butter
- 4 large eggs
- Preheat the broiler and position a rack so that it’s about 4-inches from the top of the oven. Cover a rimmed baking sheet with aluminum foil and lay the peppers and onion slices on it. Place the pan in the oven and roast until the skin on the peppers is almost completely blackened. Using tongs, turn over the peppers and the onion wedges and place the pan back in the oven. Roast until the peppers are blackened on the other side. Remove the peppers and onions to a plate and let rest until cool enough to handle.
- Put the Roasted Tomatillo Sauce in a large, heavy bottom pan or dutch oven set over medium high heat. Sprinkle all sides of the chicken thighs with salt and pepper and nestle into the pan, stirring to coat the chicken in the sauce. Bring the sauce to a boil, then reduce the heat to medium-low, cover the pot and let simmer, stirring occasionally, until the chicken is cooked through, about 25 minutes.
- While the chicken cooks, prepare the rice and corn salsa: Cook the rice according to the package instructions (*see note). Follow these instructions to roast the corn – Add the chopped chipotle chili to the roasted corn before roasting.
- Peel the blackened skin from the roasted poblano peppers and remove the stem and seeds. Chop the peppers and the onions and put them in a large bowl. Add the roasted corn, 1 tbsp lime juice, sugar, cilantro, and 1/2 tsp salt and pepper. Stir to mix. Taste and add more salt, pepper and lime juice if desired. Set the salsa aside.
- When the chicken is done cooking, remove it from the pan and use two forks to shred it into bite-size pieces. Stir the chicken back into the sauce.
- Add some rice to 4 bowls and top the rice with some chicken. Cover the bowls loosely with aluminum foil to keep warm.
- Cook the eggs: Add the butter to a large skillet and set it over medium-high heat. When the butter has melted, crack the eggs and slide them into the skillet one at a time, being careful to not break the yolks. Reduce the heat to medium-low. Sprinkle the eggs with a bit of salt and pepper. Cook until the whites of the eggs are nearly set. With a spatula, gently flip the eggs over, letting them cook on the other side for only about 5 seconds for set whites and a runny yolk. (The runny yolk is like a sauce over your chicken and rice.)
- Add one egg to each bowl, layering it over the chicken. Top with corn salsa and serve.
- To cook most varieties of rice: add 1 3/4 cup water, 1 cup of rice, and about 1 teaspoon of butter or oil to a saucepan, cover, and set it over high heat. Bring to a boil, then reduce the heat to low and let cook until the rice is tender and has absorbed the water, about 15-20 minutes.
- Category: Chicken
- Cuisine: Mexican
Keywords: chicken and rice, roasted tomatillo sauce, salsa verde, corn salsa, pulled chicken, Mexican chicken and rice