Mexican-Inspired Chicken Thigh and Rice Skillet
Description
Chicken, rice, and vegetables are the perfect trio in this Mexican-inspired, one-skillet, stovetop meal that's easy to throw together on a busy weeknight.
Ingredients
•
1 teaspoon salt, or to taste
•
1 teaspoon granulated garlic
•
1/2 teaspoon ground cumin
•
1/2 teaspoon smoked paprika
•
1/4 teaspoon ground coriander
•
1/4 teaspoon ground black pepper, or to taste
•
1 1/2 pounds boneless, skinless chicken thighs
•
1 tablespoon unsalted butter
•
1 tablespoon olive oil
•
1 cup chopped onion
•
1 medium red bell pepper, chopped
•
1/2 medium green bell pepper, chopped
•
1 1/2 cups long grain white rice, uncooked
•
1/2 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 1/2 ounce) can low-sodium chicken broth
•
1/2 cup water
•
1 1/2 cups frozen green peas, thawed
Directions
1
Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
2
Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
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.
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.
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.
6
Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
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.