Recipes

Mexican-Inspired Chicken Thigh and Rice Skillet

Ingredients
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6
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Original recipe yields 6 servings
Ingredient Checklist

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
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DirectionsInstructions Checklist
Step 1
Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.

Step 2
Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.

Step 7
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.

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Cook’s Notes:
If your family doesn’t like the heat, simply omit the chili powder and use mild RO*TEL(R).

You may need additional oil to keep the food from sticking if you are not using a nonstick skillet.

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