Mexican-Inspired Chicken Thigh and Rice Skillet Recipe

Chicken and Rice with Peas

Ingredients

• 1 teaspoon salt, or to taste
• 1 teaspoon granulated garlic
• teaspoon ground cumin
• teaspoon smoked paprika
• teaspoon ground coriander
• teaspoon ground black pepper, or to taste
• 1 pounds boneless, skinless chicken thighs
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 medium red bell pepper, chopped
• medium green bell pepper, chopped
• 1 cups long grain white rice, uncooked
• 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
• cup water
• 1 cups frozen green peas, thawed

Directions

Step 1: In a small bowl, combine salt, granulated garlic, cumin, smoked paprika, ground coriander, and teaspoon black pepper.

Step 2: Pat the chicken thighs dry with paper towels. Evenly sprinkle the seasoning mix over both sides of the chicken thighs.

Step 3: In a deep-sided 11-inch nonstick skillet, combine butter and olive oil over medium-high heat. Cook until the butter is melted and foamy. Swirl the butter and oil together, then add the chicken thighs in a single layer. Cook for 3 to 4 minutes per side, or until just browned. Remove the chicken from the skillet and set aside, keeping it warm.

Step 4: Lower the heat to medium. Add the chopped onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, about 3 to 4 minutes.

Step 5: Stir in the rice and chili powder. Continue cooking and stirring until the rice begins to pick up some color, about 3 to 5 minutes.

Step 6: Add the drained tomatoes and minced garlic to the skillet. Cook and stir for about 1 minute.

Step 7: Pour in the reserved tomato liquid, chicken broth, and water. Bring the mixture to a boil. Adjust the seasoning with salt and pepper if necessary.

Step 8: Place the browned chicken thighs on top of the rice mixture, ensuring they are not submerged. Cover the skillet, reduce the heat to low, and cook for 20 minutes.

Step 9: After 20 minutes, remove the cover and increase the heat to medium. Gently stir in the thawed peas. Cook for an additional 5 minutes, or until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the thickest part of the chicken should read at least 165F (74C).

Step 10: Serve warm and enjoy!

Cook's Note

If you prefer a milder dish, omit the chili powder and use mild RO*TEL. If you are not using a nonstick skillet, you may need to add extra oil to prevent sticking.

Nutrition Facts (per serving)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.