Chicken and Mexican green rice skillet supper from Simple Weeknight Favorites: More Than 200 No-Fuss, Foolproof Meals by America's Test Kitchen Editors

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Notes about this recipe

  • averythingcooks on January 15, 2020

    So I found a can of green enchilada sauce in my over flowing pantry (and I'm honestly not sure why I ever bought it in the 1st place) and that lead me here. I made it as directed except used one diced jalapeño (no poblanos , cubanelles etc in either of my small town grocery stores) and parsley in place of cilantro. The verdict?? This is REALLY good with moist & tender chicken and creamy rice . I'll will now be sure there IS a can of the green stuff on hand for a relatively quick weeknight dinner.

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