This one pan Cumin Chicken with Rice Recipe is topped with an easy Avocado Pineapple Salsa! This family-friendly meal is made with simple pantry seasonings yet it's packed with bold flavor! Ready in 30 minutes or less, it is perfect for busy weeknights!
Course: entree, Main Course
Cuisine: American, Fusion
Keyword: avocado, chicken, cumin, lime, one pan, pineapple, salsa, skillet
4Skinless Boneless Chicken Breasts(about 1 ½ pounds)
1Lime– juice and zest
2ClovesGarlic- minced, DIVIDED
1 ½tspGround Cumin
1 ½TBSNeutral Oil, DIVIDED
1smallYellow Onion– finely dice
1CupLong Grain Rice
1(4.5 oz. can)Chopped green chilies
1 ¾CupsReduced Sodium Chicken Stock
1heaping CupPineapple– small dice
1/2 largeAvocado– small dice
1Jalapeno– finely diced (SEE NOTES)
1/3cupRed Onion– finely diced
2heaping TBSCilantro Leaves– roughly chopped
1Lime– zest and juice
Marinate Chicken: In a large zip-closure bag combine lime juice and zest, 1 clove of garlic, cumin, coriander 1 teaspoon of salt and 1/2 teaspoon of pepper. Add in chicken breasts, toss to coat and seal. Set aside in the refrigerator for at least 30 minutes, up to overnight, turning occasionally to coat evenly.
Prepare the Salsa: Place all ingredients in a medium bowl. Gently stir to combine. Season to taste with salt. Set aside in the refrigerator until ready to use.
Brown the Chicken: Remove chicken from marinade and discard the marinade. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high to high heat. Add chicken to the skillet and cook about 1-2 minutes per side, or until chicken is lightly browned. (SEE NOTE) . Remove chicken and transfer to a clean plate. Set aside.
Add the vegetables and rice: Adjust heat under skillet to medium-high heat. Add in the remaining ½ tablespoon of oil. Add in onions and season with salt and pepper. Sauté until translucent, about 3-4 minutes. Add in garlic and rice, and cook for 1 minute, stirring to coat.
Add the liquid: Add in the chilies, juice of one lime, stock and water. Bring the rice to a simmer and cook for 30 seconds. Place chicken breasts on top of rice. Reduce heat to maintain a gentle simmer. COVER. Cook for 22-25 minutes, or until liquid is absorbed and chicken is cooked through (internal temperature of 165 degrees F). (SEE NOTE)
Serve: Remove from heat, uncover and let rest for 5 minutes. Garnish with fresh cilantro and salsa.
For a hot salsa, keep the seeds and ribs in the jalapeno. For a medium salsa, partially remove seeds and ribs. For a mild salsa, remove all seeds and ribs. (Salsa will keep in the refrigerator overnight, but it is best on the day it is made.)
Do not overcook chicken in step 3! You just want to brown the chicken slightly. Chicken will continue to cook in step 5.
If the liquid is not all the way absorbed when done cooking in step 5, remove the lid and continue to cook until liquid evaporates. If the chicken is done, remove it to a serving plate while you continue to cook the rice!