Fresh Friday: Green Chili Chicken

Recipe from Our Best Bites.  I've modified the cooking a little bit.  This is a new family favorite!  

Green Chili Chicken
boneless skinless chicken thighs
salt and pepper
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 poblano chiles, stemmed, seeded, and chopped 
1 cloves garlic, minced
1 teaspoon ground cumin
14 oz green enchilada sauce 
1 cup water 
1 cup long-grain rice
1/2 cup chopped fresh cilantro (optional, sprinkled on top after it's cooked)

1.  Salt and pepper chicken. Heat 1 tablespoon of oil in a 12″ skillet over medium-high heat. When very hot, add the chicken thighs and cook for about 5 minutes or until golden and crispy on one side. Transfer the chicken to a plate and set aside. 

2.  Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and peppers and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. 

3.  In a pyrex dish add the enchilada sauce, water, and rice. Mix in the cooked peppers and onions. Place the chicken, brown side up, on top of the rice. Bake at 350 for one hour or until rice is done. 

This was my first experience with chicken thighs and they are so yummy.  Tender and tasty.  We now always make this recipe with chicken thighs and it's even better.