Skillet Salsa Chicken with Cilantro Lime Rice

Like most people, I'm a big fan of easy weeknight meals. Obviously I love to cook or I wouldn't have a food blog, but even I have nights where I just don't feel like cooking. That's when a meal like this Skillet Salsa Chicken with Cilantro Lime Rice comes in handy.



I've seen recipes for salsa chicken floating around the Internet for years, but they all seem to involve the slow cooker, which I don't use. That's why I was so excited when my friend, Melissa, posted this recipe. A skillet salsa chicken was right up my alley and I knew it would pair beautifully with cilantro lime rice.



What a show-stopper. Katie isn't a picky eater and loves pretty much everything I make, but she couldn't stop raving about this one. After every bite she said some variation of, "Mommy, you are an amazing cooker. I'm so lucky to have you cook for me. Can you make this again soon?" I was right there with her, practically swooning over the delicious flavors, especially when I mixed the rice and chicken together with the creamy avocado. Yum, yum, yum.

And the best part - dinner took almost no time to make so we could play after dinner. That's a win-win in my book.

Skillet Salsa Chicken with Cilantro Lime Rice
Slightly adapted from Hunt, Cook, Eat

1-1/4 pounds boneless skinless chicken thighs, cut into bite sized pieces
1 medium sweet onion, finely chopped
2 cloves garlic, minced (or 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chile powder
1 teaspoon salt
2 cups salsa
1 cup chicken stock or water
1 cup corn kernels
1 can black beans, drained and rinsed
2 tablespoons sour cream
1 tablespoon lime juice
Chopped fresh cilantro, for garnish

1 cup dry basmati rice
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

Diced avocado, for serving

Heat a large skillet over medium high heat with just a touch of olive oil. Add the chicken and cook for 4-5 minutes until no longer pink. Add the onion and saute for another 2-3 minutes until onion is soft and chicken is cooked through. Add minced garlic (if using) and stir for 30 seconds until fragrant. Add the seasonings, salsa, water, corn and black beans to the pan and stir to combine.

Turn the heat down to medium low and simmer for 10 minutes. Remove the pan from the heat and stir in the sour cream and lime juice. Sprinkle with fresh cilantro.

To make the rice, follow the directions on the package. My basmati calls for soaking the rice beforehand (which I highly recommend). Once you've cooked the rice, drizzle the lime juice and oil over the top while it's still warm. Sprinkle with 2 tablespoons chopped cilantro and salt, then fluff with a fork.

To serve, pile some rice in a shallow bowl and top with some of the chicken. Add diced avocado and serve.

Bacon, Parmesan & Arugula Potato Salad

Sometimes the best things come into your life when you least expect them. Take this Bacon, Parmesan & Arugula Potato Salad. I wasn't looking for a new potato salad recipe, but as soon as I saw Kylee's post I just had to make it. And I'm really glad I did because we all absolutely loved it.



I halved the recipe (the full amounts are listed below) and it was more than enough for the three of us. I brought the leftovers on a picnic the following day to share with friends and they raved, too. The best part is, it's super easy and incredibly flavorful.

Bacon, Parmesan & Arugula Potato Salad
Slightly modified from Kylee Cooks

3 lbs Yukon gold potatoes, peeled and cubed
1 teaspoon salt
1 lb bacon
1 5-oz bag arugula
mayonnaise
Shaved or grated Parmesan or Pecorino cheese
Freshly ground black pepper

Place potatoes in a large pot of cold water covering them by 1-inch. Bring to a boil over high heat and add salt. Reduce heat to medium-low and simmer for 10 minutes, until the potatoes are tender. Don't overcook them or they'll get mushy!

Meanwhile, cut the bacon into pieces using kitchen scissors. Cook it in a pan until crispy, then drain on a paper towel. Reserve the bacon grease in the pan.

Once the potatoes have cooked, drain them and immediately toss with the reserved bacon fat. Drain again and spread out on rimmed baking sheet. Refrigerate until cooled, about 30 minutes.

Mix the cooled potatoes, bacon, arugula, mayonnaise, Parmesan, and pepper together. Taste and adjust seasonings and mayo as needed.

Pulled Pork Flatbread Pizzas

The last time Steve made pulled pork, we had some left over. I'd had this idea of making flatbread pizzas in the back of my mind for a while, so I squirreled it away in the freezer for another time. That time finally came last week. I even had some leftover BBQ from our favorite spot, Sweet Lucy's in Philly.



I wasn't planning to blog these, but I posted photos on my personal Facebook page and on Instagram. I had a few people ask me for the recipe, so I promised I'd throw this blog post together. This is more of a method than a recipe. I don't have measurements and I've never blogged the pulled pork recipe Steve uses, so I hope what little I've got for you guys below will work for those who asked!

Pulled Pork Flatbread Pizzas

Butter
6 flatbreads or naan
Leftover pulled pork
Your favorite BBQ sauce
Grated Monterey Jack cheese
Grated mozzarella cheese
Thinly sliced red onion
Fresh cilantro, minced

Preheat the oven to 350 degrees.

Butter both sides of the flatbreads. Heat a grill or grill pan over medium heat. Add the flatbreads and cook, turning occasionally, until each side is browned and slightly crispy. Remove to a baking sheet and repeat with the remaining flatbreads.

Mix the pulled pork with some BBQ sauce, to taste.

Sprinkle some Monterey Jack and mozzarella on each flatbread. Divide the pulled pork evenly among the flatbread. Top each with some of the sliced red onion, followed by more of the cheeses.

Put the baking sheet in the oven and cook until the cheese melts, about 10 minutes. Remove from the oven, sprinkle each pizza with fresh cilantro and cut into pieces. Serve immediately.