Salsa Chicken Thighs & Rice One-Pot Wonder

Ingredients

Instructions

1. 1

   Dice the onion and red bell pepper, mince the garlic, and cut the chicken thighs into bite-sized pieces. Rinse the rice under cold water until the water runs clear.

2. 2

   Heat 1 tablespoon of avocado oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

3. 3

   Push the onion and garlic to the side. Add the remaining 1 tablespoon of oil, then add the chicken pieces. Season with salt, pepper, cumin, chili powder, and smoked paprika. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.

4. 4

   Add the diced red bell pepper, frozen corn, and rinsed rice to the pan. Stir well to combine and coat the rice with the spices and oil.

5. 5

   Pour in the salsa and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.

6. 6

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

7. 7

   After 15 minutes, remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to finish steaming.

8. 8

   Uncover, fluff the rice with a fork, and stir in the chopped cilantro. Taste and adjust seasoning if needed.

9. 9

   Spoon the chicken and rice onto plates. Garnish with extra cilantro and serve with lime wedges if desired.

Nutrition Facts

Per Serving