Mexican-Inspired Chicken Thigh and Rice Skillet

Name: Mexican-Inspired Chicken Thigh and Rice Skillet
Total time: 70
Yield: 6
Ingredients: 1 teaspoon salt, or to taste; 1 teaspoon granulated garlic; 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon ground coriander; 0.25 teaspoon ground black pepper, or to taste; 1.5 pounds boneless, skinless chicken thighs; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 cup chopped onion; 1 medium red bell pepper, chopped; 0.5 medium green bell pepper, chopped; 1.5 cups long grain white rice, uncooked; 0.5 teaspoon chili powder; 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved; 2 cloves garlic, minced; 1 (14.5 ounce) can low-sodium chicken broth; 0.5 cup water; 1.5 cups frozen green peas, thawed

Recipe by Bibi from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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1 teaspoon salt, or to taste
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1 teaspoon granulated garlic
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0.5 teaspoon ground cumin
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0.5 teaspoon smoked paprika
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0.25 teaspoon ground coriander
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0.25 teaspoon ground black pepper, or to taste
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1.5 pounds boneless, skinless chicken thighs
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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1 cup chopped onion

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1 medium red bell pepper, chopped
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0.5 medium green bell pepper, chopped
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1.5 cups long grain white rice, uncooked
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0.5 teaspoon chili powder
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1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
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2 cloves garlic, minced
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1 (14.5 ounce) can low-sodium chicken broth
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0.5 cup water
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1.5 cups frozen green peas, thawed

Instructions

Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over 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 with tongs and set aside. Keep warm.
Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.