Mexican-Inspired Chicken Thigh and Rice Skillet

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 426 Calories

Ingredients

• 1 cup chopped onion
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt, or to taste
• 2 cloves garlic, minced
• 1 teaspoon granulated garlic
• 1 (14.5 ounce) can low-sodium chicken broth
• 1 medium red bell pepper, chopped
• 0.25 teaspoon ground coriander
• 0.5 cup water
• 0.5 medium green bell pepper, chopped
• 0.5 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 1.5 pounds boneless, skinless chicken thighs
• 0.25 teaspoon ground black pepper, or to taste
• 0.5 teaspoon smoked paprika
• 1.5 cups long grain white rice, uncooked
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liqu
• 1.5 cups frozen green peas, thawed

Recipe Instructions

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.