1-Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté for 3-4 minutes until translucent, then toss in the chicken and cook for 5-6 minutes until lightly browned. This step builds those awesome flavors that’ll make your Tomatillo Chicken And Rice pop don’t rush it!

2-Add chopped tomatillos and jalapeño to the skillet, stirring often. Cook for 4-5 minutes until the tomatillos soften and let out their juices, creating that fresh base we love. If you’re feeling adventurous, that’s a great spot to think about adapting with slow-cooker methods for even more tenderness.

3-Stir in the rinsed rice to coat it with all that goodness, then pour in the chicken broth and bring it to a boil. We’re talking about infusing every grain with flavor here it’s like giving your rice a spa day!

4-Reduce the heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and the liquid’s absorbed. For the full scoop, follow these directions: First, pre-heat your oven to 425°F and line a baking sheet with parchment. Toss the tomatillos, poblano peppers, jalapeños, and shallots with 2 Tbsp olive oil and spread them out, then wrap the garlic in foil with a drizzle of oil and roast for about 40 minutes, turning once, until everything’s blistered and soft.

5-Blend the sauce by transferring the roasted veggies and garlic to a food processor, add chicken broth, salt, and cilantro, and pulse until smooth. Brown the chicken in a skillet, sear it for 3-4 minutes per side, then simmer it in the sauce for 15-20 minutes until it’s cooked through.

6-Shred the chicken, stir in half-and-half or sour cream, and make those crispy tortilla strips by cutting them into strips and frying until golden. Finally, assemble your bowls with rice, the chicken mixture, strips, and toppings. For vegan tweaks, swap chicken with tofu at this point and use veggie broth it’s that straightforward!