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. 1Heat ½ cup vegetable oil in a medium skillet over medium-high heat until shimmering. Add the fresh garlic and cook, stirring often, until golden brown and fragrant, 3–5 minutes. Transfer the garlic and oil to a small heat-safe bowl. Heat the remaining ½ cup oil in the skillet until glistening, add the dried chiles and cook, stirring often, until aromatic and slightly softened, about 2 minutes. Transfer to the bowl with garlic.
2. 2Reduce heat to medium. Add the peanuts, sunflower seeds, and sesame seeds to the skillet, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Transfer to the bowl with the oil mixture and let cool 10 minutes. Transfer the cooled mixture and apple cider vinegar to a blender, pulse until mostly smooth, taste and adjust salt, then set aside or transfer to an airtight jar for storage.
3. 3Pat the chicken breast dry and season all over with salt. In a blender, combine the onion, fresh garlic cloves, green onions, cilantro, fresh spinach, and water. Blend until smooth. Transfer about half the green sauce to a bowl with the chicken and toss to coat. Reserve the remaining sauce.
4. 4Heat ¼ cup vegetable oil in a large, deep skillet over medium heat until shimmering. Add the smashed garlic cloves and cook, stirring, until golden brown and fragrant, 2–3 minutes. Add the dry rice, stir to coat, and cook, stirring often, until lightly golden and fragrant, 5–7 minutes. Pour the reserved green sauce over the rice, stir to combine, and cook, stirring frequently, until absorbed, 3–4 minutes.
5. 5Stir in the chicken broth and remaining salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes without stirring.
6. 6While the rice cooks, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until glistening. Working in batches if necessary, add the marinated chicken in a single layer and cook until browned on all sides and the internal temperature reaches 165°F, 6–8 minutes per batch. Transfer to a plate.
7. 7After the rice has cooked 15 minutes, gently fluff with a fork. Nestle in the cooked chicken, cover, and cook 8–10 minutes more until the rice is tender. Let cool, covered, 5 minutes, then