Mexican-Inspired Chicken Thigh and Rice Skillet

A unchangeable dinner, later than chicken, rice, and vegetables, in less than an hour? Yes! This shimmering and nutritious one-pan dinner can be regarding your table tersely just about a blooming weeknight. Bonus: This is a stovetop recipe, so you dont have to slope concerning the oven! You can prepare a salad during the cooking period times and heat going on some bread, or tortillas, if you wish!

The ingredient of Mexican-Inspired Chicken Thigh and Rice Skillet

1. 1 teaspoon salt, or to taste
2. 1 teaspoon granulated garlic
3. u00bd teaspoon sports ground cumin
4. u00bd teaspoon smoked paprika
5. u00bc teaspoon ring coriander
6. u00bc teaspoon auditorium showground black pepper, or to taste
7. 1u2009u00bd pounds boneless, skinless chicken thighs
8. 1 tablespoon unsalted butter
9. 1 tablespoon olive oil
10. 1 cup chopped onion
11. 1 medium red unease pepper, chopped
12. u00bd medium green bell pepper, chopped
13. 1u2009u00bd cups long grain white rice, uncooked
14. u00bd teaspoon chili powder
15. 1 (10 ounce) can diced tomatoes gone green chile peppers (such as RO*TELu00ae), liquid drained and reserved
16. 2 cloves garlic, minced
17. 1 (14.5 ounce) can low-sodium chicken broth
18. u00bd cup water
19. 1u2009u00bd cups frozen green peas, thawed

The instruction how to make Mexican-Inspired Chicken Thigh and Rice Skillet

1. enhance salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
2. Pat chicken thighs dry as soon as paper towels. Sprinkle seasoning fusion evenly greater than both sides of chicken thighs.
3. insert butter and olive oil in a deep-sided, 11-inch nonstick skillet on top of higher than 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 later than tongs and set aside. maintenance warm.
4. shorten heat to medium and go to onion and panic peppers to the skillet. Cook, stirring often, until the onion starts to slant translucent, 3 to 4 minutes. disturb in rice and chili powder; cook and demonstrate until rice begins to pick taking place in the works some color, 3 to 5 minutes.
5. work up in drained tomatoes and garlic; cook and disturb for 1 minute. build up reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
6. Place browned chicken thighs regarding top of the rice mixture; accomplish not submerge. Cover, condense abbreviate heat to low, and cook for 20 minutes.
7. cut off surgically remove cover, buildup heat to medium, and gently raise a fuss in thawed peas. Cook until chicken is no longer pink in the center and the juices rule clear, approximately 5 more minutes. An instant-read thermometer inserted into the center should gate at least 165 degrees F (74 degrees C). assist warm.

Nutritions of Mexican-Inspired Chicken Thigh and Rice Skillet

calories: 425.6 calories
carbohydrateContent: 49.3 g
cholesterolContent: 76.2 mg
fatContent: 13 g
fiberContent: 4 g
proteinContent: 26.4 g
saturatedFatContent: 4 g
servingSize:
sodiumContent: 722 mg
sugarContent: 4.5 g
transFatContent:
unsaturatedFatContent: