This spicy chicken stew is simple and fresh. Make it at least a day ahead to save time and to allow the flavors to get even better.
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2 tablespoons Land O Lakes® Butter
1 tablespoon olive oil
2 1/2 pounds boneless skinless chicken thighs
2 tablespoons finely chopped fresh garlic
1 (16-ounce) jar green salsa
2 teaspoon freshly grated lime zest
3 tablespoons lime juice
1 1/2 teaspoons ground coriander, if desired
2 (15-ounce) cans garbanzo beans, rinsed, drained
1/2 cup fresh cilantro, coarsely chopped
Lime wedges, if desired
Heat butter and oil in 12-inch skillet until sizzling. Add chicken and garlic; cook over medium-high heat 9-11 minutes or until chicken internal temperature reaches at least 160°F and juices run clear when pierced with fork.
Stir in salsa, lime zest, lime juice and coriander, if desired. Cook over low heat, stirring occasionally, 5-8 minutes or until heated through.
Stir in garbanzo beans and cilantro. Garnish with sour cream and lime wedges, if desired.
- Serve over hot cooked rice or wrap in large warm tortillas.
- Green salsa, made with roasted green chiles and tomatillos, is generally spicier than tomato salsas. A mild green salsa will provide a medium level of heat.
For a long time there was no competition for dark meat at the dinner table. But those in the know love the rich, meaty flavor of chicken thighs. Here are eight ways to show off this versatile cut.