Friday, September 17, 2021

Spicy Chicken and Rice from Vicki Delany

I love this quick and simple dish for busy nights. I usually have these things in the fridge so I don’t need to make a run to the store.  This recipe feeds four but can easily be halved for two or for one with a meal another night. If you’re a family of big rice lovers, you can increase the amount of rice, and the stock proportionally.

Spicy Chicken and Rice 


8 chicken thighs

1 tablespoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

1 onion, chopped

½ red pepper, diced

½ green pepper, diced

1 teaspoon jalapeno pepper, seeded and diced, or to taste

2 cloves garlic, chopped

1 cup long-grain rice

2 cups chicken stock or water

Juice of one lime


Season chicken with one teaspoon chili powder, salt and pepper. Heat oil in skillet on medium heat and brown chicken about five minutes per side or until golden brown. Remove from skillet and reserve.

Pour off fat leaving about one tablespoon. Add onion, peppers, jalapeno and garlic. Sauté together for three minutes or until peppers soften slightly. Add remaining chili powder, stir together then add rice, stock and lime juice. Bring to boil.

Reduce heat to simmer and return chicken to pan, tucking it into rice. Cover and simmer 25 to 30 minutes or until rice is tender and chicken is cooked through.

NOW AVAILABLE: DEADLY SUMMER NIGHTS, The first Catskills Summer Resort mystery from Vicki Delany 


  1. Quick and tasty.
    If you want to skip the browning, I guess you could run the finished chicken under the broiler for a quick crisping.

  2. I've been "Instant Pot" cooking so much that we're missing foods cooked like this chicken recipe. Thank you! I'm going to make it this week-end. Thank you also for sharing your writing talent with us. Love your mysteries.

    1. Thanks for your kind words, Linda. I hope you enjoy the recipe.