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

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.