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.
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.
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