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
Ingredients:
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
Directions:
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.
You had me at spicy!
ReplyDeleteQuick and tasty.
ReplyDeleteIf you want to skip the browning, I guess you could run the finished chicken under the broiler for a quick crisping.
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.
ReplyDeleteThanks for your kind words, Linda. I hope you enjoy the recipe.
Delete