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Mexican-Inspired Chicken Thigh and Rice Skillet
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
One-skillet Mexican chicken and rice with veggies - a quick and flavorful weekday dinner option.
Ingredients:
  • 1 teaspoon salt, or to taste
  • 1 teaspoon granulated garlic
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon ground coriander
  • 0.25 teaspoon ground black pepper, or to taste
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1 medium red bell pepper, chopped
  • 0.5 medium green bell pepper, chopped
  • 1.5 cups long grain white rice, uncooked
  • 0.5 teaspoon chili powder
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 0.5 cup water
  • 1.5 cups frozen green peas, thawed
Instructions:
  • In a small bowl, mix together salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper.
  • Ensure the chicken thighs are dry by gently patting them with paper towels. Evenly sprinkle the seasoning mix on both sides of the chicken thighs.
  • In a large nonstick skillet over medium-high heat, melt butter and olive oil until foamy. Swirl to combine, then add chicken thighs in a single layer. Brown for 3 to 4 minutes per side. Remove and set aside to keep warm.
  • - Lower the heat to medium and introduce the onion and bell peppers to the skillet. Sauté while stirring frequently until the onion becomes translucent, which should take about 3 to 4 minutes. Mix in the rice and chili powder; continue to cook and stir until the rice starts to slightly brown, around 3 to 5 minutes.
  • Combine drained tomatoes and garlic in the pot, sauté for 1 minute. Pour in reserved tomato liquid, chicken broth, and water, then bring to a boil. Season with salt and pepper to taste.
  • Arrange the golden-brown chicken thighs on the rice without fully immersing them. Cover the pot, lower the heat, and simmer for 20 minutes.
  • Uncover the pot, raise the heat to medium, and delicately mix in the thawed peas. Continue cooking until the chicken is cooked through and the juices run clear, approximately 5 minutes. Make sure the internal temperature reaches at least 165 degrees F (74 degrees C) when checked with an instant-read thermometer. Serve the dish while it's still warm.

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