Name: Mexican-Inspired Chicken Thigh and Rice Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Salt, or to taste - 1 teaspoon; Granulated garlic - 1 teaspoon; Ground cumin - ½ teaspoon; Smoked paprika - ½ teaspoon; Ground coriander - ¼ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Boneless, skinless chicken thighs - 1 ½ pounds; Unsalted butter - 1 tablespoon; Olive oil - 1 tablespoon; Chopped onion - 1 cup; Red bell pepper, chopped - 1 medium; Green bell pepper, chopped - ½ medium; Long grain white rice, uncooked - 1 ½ cups; Chili powder - ½ teaspoon; Diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved - 1 (10 ounce) can; Garlic, minced - 2 cloves; Low-sodium chicken broth - 1 (14.5 ounce) can; Water - ½ cup; Frozen green peas, thawed - 1 ½ cups

Mexican-Inspired Chicken Thigh and Rice Skillet

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mexican-Inspired Chicken Thigh and Rice Skillet

1. Salt, or to taste - 1 teaspoon

2. Granulated garlic - 1 teaspoon

3. Ground cumin - ½ teaspoon

4. Smoked paprika - ½ teaspoon

5. Ground coriander - ¼ teaspoon

6. Ground black pepper, or to taste - ¼ teaspoon

7. Boneless, skinless chicken thighs - 1 ½ pounds

8. Unsalted butter - 1 tablespoon

9. Olive oil - 1 tablespoon

10. Chopped onion - 1 cup

11. Red bell pepper, chopped - 1 medium

12. Green bell pepper, chopped - ½ medium

13. Long grain white rice, uncooked - 1 ½ cups

14. Chili powder - ½ teaspoon

15. Diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved - 1 (10 ounce) can

16. Garlic, minced - 2 cloves

17. Low-sodium chicken broth - 1 (14.5 ounce) can

18. Water - ½ cup

19. Frozen green peas, thawed - 1 ½ cups

How to cook deliciously - Mexican-Inspired Chicken Thigh and Rice Skillet

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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

7. Stage

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.