- 2 tbsp. olive oil
- 1 small yellow onion, chopped
- 1 c. fresh corn (from about 2 ears)
- 4 cloves garlic, minced
- 1 tbsp. ground coriander
- 1½ tsp. ground cumin
- ¼ tsp. paprika
- 1/2 tsp. salt
- ¼ tsp. ground black pepper
- 3 fire roasted Hatch chiles, diced *
- 1 (16-oz.) jar salsa verde*
- 6 c. chicken stock
- 1 lime, juiced
- 3 chicken breasts, seared and diced**
- 1/4 cup fresh cilantro, chopped
- 1 c. long-grain white rice
- Optional garnishes:
- Lime wedges
- Avocado chunks
- Cilantro
- Crispy tortilla strips
- Sour Cream
Directions
- In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion, hatch peppers, and garlic, cook until fragrant, about 2 minutes. Add the corn and cook for 3 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
- Add the salsa verde, chicken stock, and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
*If you like spicy, you can use hot Hatch peppers and hot green salsa.
**You can use a rotisserie chicken.
