Skillet Chicken Suiza with Cilantro Brown Rice

By vealam

Ingredients

• 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

Details

Servings 4
Adapted from bevcooks.com

Preparation

Step 1

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.