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How to Make Mexican-Inspired Chicken Thigh and Rice Skillet - A Step-by-Step Guide

If you're looking for a flavorful, one-pan meal that's perfect for a busy weeknight, look no further than this Mexican-inspired chicken thigh and rice skillet. Packed with savory spices, tender chunks of chicken, and hearty rice, this dish is sure to become a family favorite. Not only is it a delicious and satisfying meal, but it's also incredibly easy to prepare, making it a great option for those hectic evenings when you need dinner on the table in a hurry.

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Ingredients

  • 1 teaspoon salt, or to taste
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black pepper, or to taste
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 medium red bell pepper, chopped
  • ½ medium green bell pepper, chopped
  • 1 ½ cups long grain white rice, uncooked
  • ½ 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
  • ½ cup water
  • 1 ½ cups frozen green peas, thawed

Information

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
  • Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
  • 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.
  • 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.
  • 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.
  • Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
  • 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.

    • Nutrition

    426 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 76mg
    • Sodium: 722mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 26g
    • Vitamin C: 46mg
    • Calcium: 55mg
    • Iron: 4mg
    • Potassium: 458mg

    Categories

    Mexican recipes
    Chicken recipes
    Thigh recipes
    Rice recipes
    Skillet recipes