There’s not much else you need to accomplish in life past this.
THIS.
This creamy lake o’ lusciousness is going to redefine how you view personal growth and progress. IT IS SO GOOD.
And easy! Let’s start with the sauce.
That green glorious goodness is homemade salsa verde that you just made. Look at ya go! Just kidding, I’m not a weirdo who actually thinks you just made this. I’m just trying to cheer you on, in case you do. Like a ghost cheerleader, in your miiiiieeeeeeend.
I’ve made salsa verde on the blog many a time before, so you know it ain’t no thang. Just a quick toss of a few green ingredients into the processor, a quick whizzzzz and you’re good as gold.
I mean green.
But this is where the salsa verde SEES THE LIGHT. That sauce, you guys, gets stirred into a enormo bowl of milk and sour cream. This is when Suiza comes together. Right now. Over me. Just like the Beatles specifically wanted.
At this point you’ll want to plunge your entire head right into the sauce, but resist! Resist, young lads and lassies. (<–are things getting weird?)
In the meantime, you’re searing chicken breasts. Nothing fancy about it – just salt and pepper, sear sear. Add the sauce. Add some broiled corn (here’s my hip trick on that). Add a finely diced red bell pepper. Add your battered soul. Let it simmer and bubble and sing merry tunes to your eager and hungry ears. (too much coffee)
LOOK. ^^^ Ugh. Add some crumbled queso fresco on top of that mess and glawwwwwwry be.
Kids went NUTS. (less sauce for them)
Hubs went POSTAL. (more sauce for him)
Bev went APE ISH. (all the sauce for her. me. whatever.)
Shred the chicken if you want. Leave it whole if you want. Serve it over a mound of cilantro brown rice if you dig. Spoon it over some crunchy chips if your soul beggeth. Whatever you do, get your life in that sauce right now, ya hear?!
I mean, come on.
Just go.
Save RecipeIngredients
- 2 (11 oz) canned tomatillos, drained
- 3 jalapenos, stemmed (two seeded - all three for less heat)
- 1/2 white onion
- 4 cloves garlic
- 1 1/2 cup cilantro, divided
- 1 cup milk
- 1 (8 oz) container sour cream
- 1 1/2 to 2 pounds chicken breast
- 1 cup frozen corn, placed on a baking sheet and tossed with a little olive oil (broil for 5-8 minutes, until the corn is barely starting to char and sizzle)
- 1 red bell pepper, cut into a small dice
- 1 cup brown rice + 2 cups water
- 1 lime
- crumbled queso fresco, for garnish
- pinch of salt and pepper
Instructions
- First of all, get your rice going. I use a rice cooker, so once it's done, just stir in 1/2 cup cilantro leaves and the juice from half a lime. Toss toss toss. Done.
- In a food processor, combine the tomatillos, jalapenos, white onion, garlic, and 1 cup of the cilantro. Blend until smooth. Give it a taste at this point. HOT! Don't freak. The creamy sauce will cut through that heat. Also, if you feel like it needs a little lime juice, give it a squeeze. I was going to, but it tasted so glorious as is, I didn't bother with it.
- Now, in a large mixing bowl, add the milk and sour cream. Slowly pour the salsa verde into the bowl. Whisk everything together until totally incorporated. It's going to seem like a lot of sauce. This is a good thing in life.
- In the meantime, heat a Tbs. of olive oil in a large skillet. Season the chicken on both sides and place them in the hot pan. Sear on one side for 5 minutes; flip and sear another 4 to 5 minutes.
- Stir in the creamy sauce and reduce the heat to medium. Add in the corn and red bell pepper; simmer for 8 to 10 minutes, just enough for the sauce to warm and bubble and elope with everything in the pan.
- You can either shred the chicken a little bit in the pan, or just serve a whole breast with a good lake of sauce over a small mound of brown rice.
- Garnish with crumbled queso fresco, torn cilantro sprigs and extra lime wedges. Straight ridiculous flavor. You'll see.
- Serves 4.
You’re still upset about the whole ghost cheerleader thing, aren’t you?
12 Responses to Skillet Chicken Suiza with Cilantro Brown Rice
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