MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

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Mexican-Inspired Chicken Thigh and Rice Skillet image

A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!

Provided by Bibi

Categories     Chicken Thighs

Time 1h10m

Yield 6

Number Of Ingredients 19

1 teaspoon salt, or to taste
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground black pepper, or to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
1 ½ cups long grain white rice, uncooked
½ teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
2 cloves garlic, minced
1 (14.5 ounce) can low-sodium chicken broth
½ cup water
1 ½ cups frozen green peas, thawed

Steps:

  • Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
  • Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
  • Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
  • Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
  • Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
  • Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
  • Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g

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