Ready for serious skillet magic? I think I got the original recipe from Cooks magazine and modified it. I like to make this dish in my cast iron skillet but a nonstick is probably more practical. Use organic chicken thighs and broccolini for unique flavors that really pop. In case you were wondering what the heck it is, broccolini is a hybrid veggie, a combo of beloved broccoli and Chinese kale. It’s also sometimes sold as baby broccoli.

Here’s what you need:

1 pound broccolini, trimmed

3 tablespoons olive oil

1/2 jar GourGanics salsa

1 1/2 pounds chicken thighs, bone in or out. up to you

Here’s what to do:

Place trimmed broccolini in a bowl and pour boiling hot water over it. Let sit for 5-7 minutes until bright and blanched tender. If they aren’t soft enough, you can microwave them for just a minute until perfectly tender. Microwave 2 tablespoons of olive oil, chopped cilantro and 3 tablespoons of salsa for one minute. Set this cilantro-salsa-oil aside to drizzle over chicken as a last step just before serving.

The key to this dish is the way you cook your chicken. So follow these steps carefully and cook your chicken thighs skin side down and covered so you get a crisp skin and well-cooked meat in just 20 minutes or so.1. pat chicken dry with a clean paper towel and season with a touch of salt and pepper. Mix olive oil with 4 tablespoons of salsa and place in a 12 inch skillet or larger, heat over medium heat until the oil is just smoking, then cook chicken skin side down until well browned, 5-7 minutes. Reduce heat to medium. Cover and cook until meat is cooked through, 15-18 minutes. Place cooked chicken on a plate and cover with foil. Pour off all but 2 tablespoons of oil/fat mixture from pan. Add broccolini, and cook 2 minutes, until browned. Add salsa and cook another 30 seconds. Drizzle cilantro-salsa oil over chicken and serve.

This is a perfect meal as is. Add a scoop of cooked rice or pasta is you miss the starch.