Spicy Chicken & Rice Skillet
A flavorful, one-pan chicken and rice dish with medium spice and a savory kick, perfect for a weeknight meal.
Cuisine: Latin American
Cooking time: 46 minutes
Serves: 4
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 cups long grain white rice
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 small, seeded and minced jalapeño
- 3 cups chicken broth (low sodium)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup, chopped (optional for garnish) fresh cilantro
Instructions
- 1. Pat chicken dry, season with half the salt, pepper, cumin, paprika, and oregano.
- 2. Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 2-3 minutes per side until golden. Remove and set aside.
- 3. Add remaining oil to skillet. Sauté onion, bell pepper, and jalapeño until softened, about 4 minutes.
- 4. Stir in garlic and tomato paste; cook 1 minute until fragrant.
- 5. Add rice, stir to coat in spices and vegetables.
- 6. Pour in chicken broth. Return chicken to skillet, nestling pieces into rice. Sprinkle remaining salt and spices.
- 7. Bring to a gentle boil, reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid is absorbed.
- 8. Remove from heat. Let rest covered 5 minutes. Garnish with cilantro before serving.
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