Marinate chicken in olive oil and lemon juice (30 minutes).

In a pan, heat chicken stock over low heat.

In a dutch oven over medium heat, saute chicken.

Remove chicken and add onion and garlic. Cook 3 minutes, stirring regularly; cut chicken into pieces.

Add tomatillos. Cook another 3 minutes stirring often.

Add rice, coriander, salt and pepper. Cook and stir for 2 minutes. Add chicken and 1 cup of stock, turn heat down to medium low to maintain a moderate simmer. Stir constantly to keep rice from sticking to bottom.

Continue adding 1 cup of stock every time the liquid gets low from absorption. Continue until all the liquid is added and nearly absorbed. Remove from heat, cover. Let sit for 5 minutes.

Uncover and stir in cheese and butter.

Cook the chicken in a different pan and add only at the end. This will slightly reduce the chicken flavor but will result in a lighter color dish which may appeal to some people.

Try different cuts of chicken and different ways of cooking the chicken. For example, add herb roasted chicken at the end of the process or just on top.

Note: Made this from leftover chicken I used for tamales. Added plenty of tomatillo sauce. It was outstanding!