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Skillet Chicken With Mexican Green Rice & Salsa Macha Recipe
Ash Tyrrell

Skillet Chicken With Mexican Green Rice & Salsa Macha Recipe

The first time I made Skillet Chicken With Mexican Green Rice & Salsa Macha, I was amazed by how much flavor could come from a single pan. The chicken turns juicy and tender, while the vibrant green rice absorbs all the delicious herb and garlic flavors. What really makes this dish special is the salsa macha, a rich and spicy Mexican chili oil that adds incredible depth and crunch
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Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 cup vegetable oil divided – A neutral oil allows the chilies and nuts to shine.
  • 5 garlic cloves smashed – Adds rich aromatic flavor.
  • 10 chile de árbol peppers stemmed and seeded – Provides heat and authentic flavor.
  • 1 –2 large guajillo peppers stemmed and seeded – Adds mild smokiness and color.
  • ⅓ cup raw unsalted peanuts – Creates a nutty crunchy texture.
  • 2 tablespoons raw sunflower seeds – Adds depth and richness.
  • 1 tablespoon sesame seeds – Gives classic salsa macha flavor.
  • 2 teaspoons apple cider vinegar – Balances the richness with acidity.
  • ½ teaspoon Mexican oregano – Adds earthy herbal notes.
  • ½ teaspoon kosher salt – Enhances all the flavors.
  • For the Chicken and Green Rice
  • 1½ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces – Chicken thighs stay extra juicy, while breasts are leaner.
  • 1½ teaspoons kosher salt divided – Seasons the chicken and rice evenly.
  • 1 medium white onion roughly chopped – Forms the base of the green sauce.
  • 3 whole garlic cloves – Adds savory flavor to the sauce.
  • 3 green onions chopped – Provides freshness and mild onion flavor.
  • 1 cup fresh cilantro – Essential for the vibrant green color and taste.
  • 2 cups fresh spinach – Creates a beautiful green rice without overpowering flavor.
  • ¾ cup water – Helps blend the sauce smoothly.
  • ¼ cup vegetable oil – Used for toasting the rice.
  • 3 smashed garlic cloves – Infuses the rice with extra flavor.
  • 2 cups long-grain white rice rinsed thoroughly – Rinsing removes starch and keeps the rice fluffy.
  • 3 cups chicken stock – Adds richness and depth.
  • Mexican crema for serving – Adds a creamy finish.
  • Fresh cilantro for garnish – Brightens the final dish.
  • Lime wedges for serving – Provides a fresh citrus contrast.

Method
 

  1. Heat half of the vegetable oil in a skillet over medium-high heat. Add the smashed garlic and cook until golden and fragrant. Be careful not to let it burn, as garlic can become bitter quickly. Transfer the garlic and oil to a heat-safe bowl. This infused oil forms the flavorful base of your salsa macha.
  2. Add the remaining oil to the skillet and heat until shimmering. Stir in the chile de árbol and guajillo peppers, cooking until aromatic and slightly softened. Move the chilies and oil into the bowl with the garlic. Their smoky heat is what gives salsa macha its signature character.
  3. Reduce the heat slightly and add the peanuts, sunflower seeds, and sesame seeds. Stir constantly until lightly golden and fragrant. Transfer them to the same bowl and allow the mixture to cool for about 10 minutes before blending.
  4. Place the cooled oil mixture into a blender. Add the vinegar, oregano, and salt, then pulse until mostly smooth but still slightly textured. Set the salsa macha aside while you prepare the rest of the dish. It can also be refrigerated for later use.
  5. Add the onion, garlic cloves, green onions, cilantro, spinach, and water to a blender. Blend until completely smooth and vibrant green. Pour about ½ cup of the sauce over the chicken pieces and toss until evenly coated. Reserve the remaining sauce.
  6. Heat the oil in a large deep skillet and cook the smashed garlic cloves until golden and fragrant. Add the rinsed rice and stir frequently. Continue cooking until the rice becomes lightly golden and aromatic. Toasting the rice adds a delicious nutty flavor.
  7. Pour the remaining green sauce over the toasted rice and stir well. Cook until most of the liquid is absorbed. Add the chicken stock and remaining salt. Bring everything to a gentle boil before reducing the heat.
  8. In a separate skillet, heat a little oil over medium-high heat. Add the marinated chicken in a single layer. Cook until browned on all sides but not completely cooked through. This step locks in flavor and texture.
  9. Nestle the browned chicken into the partially cooked rice. Cover the skillet and continue cooking until the rice is tender and the chicken reaches a safe internal temperature. Allow the skillet to rest for about 5 minutes after cooking. This helps the flavors settle and the rice finish steaming.
  10. Fluff the rice gently with a fork. Divide into bowls and drizzle generously with salsa macha. Finish with crema, fresh cilantro, and lime wedges for a restaurant-quality presentation.

Notes

  • I always rinse the rice until the water runs clear because it keeps the grains fluffy and separate.
  • I like marinating the chicken for 20–30 minutes instead of just a few minutes for deeper flavor.
  • I found that freshly blended cilantro and spinach create the brightest green color.
  • I usually make extra salsa macha because it tastes amazing on eggs, tacos, and roasted vegetables.
  • I let the skillet rest for 5 minutes before serving, which helps the rice finish cooking perfectly.
  • I squeeze fresh lime juice over the finished dish right before eating for maximum freshness.