Skillet Chicken With Mexican Green Rice & Salsa Macha

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1½ Teaspoons Kosher Salt, Divided
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  Yellow Onion
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  Garlic(120g)
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  Green Onion (Scallion)
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  Cilantro, Fresh(240g)
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  Spinach(240g)
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  ¾ cup water
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  Vegetable oil(60g)
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  Garlic
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  White Rice(480g)
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  Low Sodium Chicken Broth(960g)
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  Lime wedges
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  Crema, Mexican
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  Cilantro, Fresh
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  Vegetable oil(240g)
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  Garlic
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  Chile De Arbol, Dried
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  Guajillo Pepper
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  Peanuts(80g)
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  Sunflower Seeds(30g)
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  Sesame seeds(15g)
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  Vinegar, Apple Cider(10g)
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  ½ teaspoon Mexican oregano
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  ½ Teaspoon Kosher Salt, Or To Taste

Instructions

1. 1Make the salsa macha. Heat ½ cup of the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the garlic and cook, stirring often, until golden brown and fragrant, 3 to 5 minutes. Watch carefully to prevent burning. Transfer the garlic and oil to a small heat-safe bowl.
2. 2Heat the remaining ½ cup of oil in the skillet. Once the oil is glistening, add the chiles and cook, stirring often, until aromatic and slightly softened, about 2 minutes. Transfer the chiles and oil to the bowl with the garlic.
3. 3Reduce the heat to medium. Add the peanuts, sunflower seeds, and sesame seeds, stirring constantly, until fragrant and lightly golden, 2 to 3 minutes. Transfer to the bowl with the oil, garlic, and chiles. Let cool for about 10 minutes.
4. 4Transfer the oil mixture, vinegar, oregano, and salt to the base of a blender. Pulse until mostly smooth. Taste and adjust salt as needed.
5. 5Set aside for serving or let cool to room temperature, then transfer to an airtight jar. Store refrigerated for up to 1 month. The oil will separate, so stir before using.
6. 6Add the chicken to a medium bowl, and season all over with 1 teaspoon of the salt.
7. 7In the base of a blender, combine the onion, whole garlic cloves, green onions, cilantro, spinach, and ¾ cup of water. Blend until smooth. Transfer about ½ cup of the sauce to the bowl with the chicken and toss to coat. Reserve the remaining sauce in the blender.
8. 8Heat ¼ cup of the oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the 3 smashed garlic cloves and cook, stirring, until golden brown and fragrant, 2 to 3 minutes (see note 2). Add the rice and stir to coat. Cook, stirring often, until it turns lightly golden and fragrant, 5 to 7 minutes.
9. 9Pour the remaining green sauce over the toasted rice and stir to combine. Cook, stirring frequently, until the sauce is absorbed, about 3 to 4 minutes. Stir in the chicken stock and the remaining ½ teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes.
10. 10Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches if necessary, add the marinated chicken in a single layer. Cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
11. 11Once the rice has cooked for 15 minutes, gently fluff with a fork. Nestle in the chicken, cover, and cook for another 8 to 10 minutes, or until the rice is tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Let cool, covered, for about 5 minutes.
12. 12Uncover and fluff the rice with a fork. Divide among 6 bowls and serve topped with a drizzle of crema, fresh cilantro, lime wedges, and a generous spoonful of Salsa Macha.