Haley Moore
@haleymoore
Mexican Chicken Thigh and Rice Skillet
This Mexican-inspired chicken thigh and rice skillet is a one-pan wonder that combines tender chicken thighs with flavorful rice, bell peppers, and peas. It's a hearty and satisfying meal that's perfect for busy weeknights.
Details
- Cuisine:mexican
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:19
- Views:7
Recipe Information
- Prep time25 min.
- Cook time50 min.
- Total time75 min.
- Servings6
Ingredients
- 1 teaspoon, or to taste
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon, or to taste
- 1 1/2 pounds
- 1 tablespoon
- 1 tablespoon
- 1 cup
- 1 medium
- 1/2 medium
- 1 1/2 cups
- 1/2 teaspoon
- 1 (10 ounce) can, liquid drained and reserved
- 2 cloves
- 1 (14.5 ounce) can
- 1/2 cup
- 1 1/2 cups
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Chicken Thigh and Rice Skillet.
Step 1
Begin by combining salt, granulated garlic, cumin, smoked paprika, coriander, and black pepper in a small bowl to create a flavorful spice blend.
Step 2
Next, pat the chicken thighs dry with paper towels and generously coat both sides with the spice mixture, ensuring every inch is seasoned.
Step 3
In a deep, nonstick skillet set over medium-high heat, melt butter and olive oil together until foamy.
Step 4
Once ready, add the chicken thighs in a single layer and sear them for 3 to 4 minutes on each side until they achieve a beautiful golden-brown color.
Step 5
Once browned, remove the chicken from the skillet and keep it warm.
Step 6
Lower the heat to medium and toss in chopped onion and bell peppers, sautéing for 3 to 4 minutes until the onion turns translucent.
Step 7
Stir in uncooked rice and chili powder, allowing it to cook for an additional 3 to 5 minutes until the rice begins to take on a lovely golden hue.
Step 8
Add drained diced tomatoes and minced garlic, stirring for about a minute to release their aromas.
Step 9
Pour in the reserved tomato liquid, chicken broth, and water, bringing the mixture to a lively boil.
Step 10
Taste and adjust the seasoning with salt and pepper as desired.
Step 11
Nestle the browned chicken thighs on top of the rice mixture without submerging them, cover the skillet, and reduce the heat to low.
Step 12
Let it simmer gently for 20 minutes, allowing the flavors to meld beautifully.
Step 13
After 20 minutes, remove the cover and raise the heat to medium.
Step 14
Gently fold in thawed peas and cook for another 5 minutes, or until the chicken is fully cooked and the juices run clear, ensuring an internal temperature of at least 165°F (74°C).
Step 15
Serve this delightful dish warm, and enjoy the comforting blend of spices and textures that will surely impress your taste buds.