How To Make Mexican-Inspired Chicken Thigh and Rice Skillet
Serves:
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 2 cloves of garlic, minced
- 1 cup long-grain white rice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Instructions
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Season the chicken thighs with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
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In the same skillet, add the onion, red bell pepper, jalapeno pepper, and garlic. Cook until the vegetables are softened, about 3-4 minutes.
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Add the rice, cumin, chili powder, paprika, oregano, salt, and black pepper to the skillet. Stir to coat the rice and spices in the oil and cook for 2-3 minutes.
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Pour in the diced tomatoes and chicken broth. Stir to combine. Bring the mixture to a simmer.
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Place the chicken thighs on top of the rice mixture in the skillet. Cover the skillet and reduce the heat to low. Cook for 25 minutes, or until the rice is tender and the chicken is cooked through.
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Remove the skillet from the heat and sprinkle the corn and peas over the top. Cover and let it sit for 5 minutes to allow the vegetables to warm through.
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Sprinkle the chopped cilantro over the dish and serve with lime wedges on the side.
Nutrition
- Calories : 430kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 110mg
- Sodium : 800mg
- Total Carbohydrates : 39g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 28g
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