Mexican-Inspired Chicken Thigh and Rice Skillet

01Method

1. 1

   Mix together the salt, granulated garlic, cumin, smoked paprika, coriander, and black pepper in a small bowl to create a spice blend.

2. 2

   Pat the chicken thighs dry using paper towels, then coat both sides evenly with the spice mixture.

3. 3

   Heat butter and olive oil together in a deep 11-inch nonstick skillet over medium-high heat until the butter melts and froths. Swirl to combine, then lay the chicken thighs flat in the pan. Sear until lightly browned, about 3 to 4 minutes per side. Transfer to a plate using tongs and keep warm.

4. 4

   Lower the heat to medium. Add the onion and bell peppers to the skillet and cook, stirring frequently, until the onion becomes translucent, 3 to 4 minutes. Add the rice and chili powder, stirring until the rice takes on a light golden color, 3 to 5 minutes.

5. 5

   Add the drained tomatoes and garlic, stirring for about 1 minute. Pour in the reserved tomato liquid, chicken broth, and water, then bring everything to a boil. Taste and adjust seasoning as needed.

6. 6

   Nestle the browned chicken thighs on top of the rice without pushing them under the surface. Cover the skillet, reduce heat to low, and cook for 20 minutes.

7. 7

   Remove the lid and increase heat to medium. Gently fold in the thawed peas and continue cooking for about 5 more minutes, until the chicken is fully cooked through (internal temperature of at least 74°C / 165°F). Serve hot.