One Pan Fiesta Skillet
Servings: 5
Ingredients
- 3 tbsp butter to cook in or ghee, olive oil, tallow, or avocado oil
- 1 medium onion diced
- 2 small bell peppers diced (I used red and yellow for color)
- 1 large jalepeno halved length-wise, de-ribbed, and sliced into width-wise strips
- 1 large cubanelle or poblano pepper core scooped out, quartered length-wise, then sliced
- 1 cup corn canned or frozen
- 4 cloves of garlic minced
- 1 medium sweet potato shredded (optional for added veggies and sweetness)
- 4 oz can green chiles Optional for added heat
- 4 chicken breasts 1 inch cube
- 1/2 tsp sea salt
- 2-3 tsp taco season of choice I use my homemade taco seasoning blend
- 1 cup long grain white rice
- 2 cups bone broth meat stock, or water
- 1 jar salsa verde mine is 12 ounces but anything around that size will work
- 1-2 cups shredded cheese of choice for the top
- Optional garnishes of chopped cilantro, avocado wedges, lime wedges, sour cream or yogurt, and/or more salsa verde
Instructions
- Melt the butter over medium high heat in a large, oven proof skillet or braiser. Add the onion, all of the peppers, and the corn. Do not add salt yet. Stir the veggies around to soften and get some color and fragrance for about 10 minutes.
- Add the garlic, shredded sweet potato, and optional can of green chiles and stir to combine.
- Season the cubed chicken with sea salt and taco seasoning and add it to the pan. Stir the chicken in with the veggies and let the chicken cook for 5 minutes.
- Add the rice and the broth, stir to combine, and bring the mixture to a simmer. Add a lid to the pan and let everything low simmer for 15 minutes, until the rice soaks up the majority of the liquid.
- Stir the salsa verde into the cooked chicken/rice mixture.
- Add the cheese to the top, and place the pan under the broiler until the cheese is melted and starting to get golden, about 5 minutes depending on how hot your broiler runs.
- Scoop serving spoonfuls into bowls and let the kids garnish with a toppings bar of avocado slices, sour cream or yogurt, chopped cilantro, and squeezes of lime juice.
Notes
- You can use different veggies that shred well in place of the sweet potato. I've used carrot, cabbage, zucchini, and butternut squash successfully.