Prep Time: 15 Mins | Cook Time: 35 Mins | Total Time: 50 Mins | Yield: 5 Servings
Talk about a complete meal! You can enjoy rice and chicken in one pot! Cooked to perfection in less than an hour, you can expect only good things about this dish! Try this recipe now!
Ingredients:
2 tbsp olive oil
1 c white rice uncooked
1 tsp garlic powder
1 c salsa
1 tsp dried oregano
5 chicken thighs, bone-in, and skin on
1 yellow onion, diced
1/2 red bell pepper, minced
1 tbsp garlic, minced
1 tsp ground cumin
1 tbsp chili powder
2 c chicken stock
Parsley, minced for garnish (optional)
1/4 tsp paprika
1 tsp kosher salt
1/4 tsp cayenne pepper
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Place cast-iron skillet on the stove and turn the heat to high.
Sprinkle salt, chili powder, cayenne pepper, garlic powder, cumin, paprika, and oregano over the chicken thighs. Rub each to coat.
Lay the chicken thighs into the hot skillet with the skin part first. Sear for about 5 minutes.
Turn the chicken over and sear the other side for 3 more minutes. Transfer them onto a clean plate.
In the same skillet, add olive oil and allow it to become hot. Stir in the onions, then saute for about 3 minutes or until soft.
Add the garlic and saute for about a minute or just until aromatic.
Stir in the red bell pepper, uncooked rice, salsa, and rice until well incorporated. Cook for one minute.
Bring the chicken thighs back into the skillet together with the chicken stock.
Cover the skillet and transfer it to the preheated oven. Bake for 35 to 40 minutes or until done.
Serve and enjoy!
Nutrition Facts:
Serving: 1g | Calories: 434 kcal | Carbohydrates: 50g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1101mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1215IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg
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