This quick and easy one-pan dish is the perfect weeknight staple. It’s a little bit spicy without being crazy hot. The rice reminds us of the perfect filling for a burrito, where it’s cheesy and creamy. The green chiles add a slight pickled flavor to the dish, making it bright and kind of tangy. It’s a great meal when you’re feeling lazy but craving something cozy and flavorful.
Contents
Ingredients
- 2 Tbsp.neutral oil
- 2 lb.skin-on, bone-in chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1medium yellow onion, chopped
- 4cloves garlic, minced
- 1 c.long-grain white rice
- 1(4-oz.) can green chiles
- 2 c.low-sodium chicken broth
- 1 tsp.dried oregano
- 1 tsp.ground cumin
- 3/4 c.shredded mozzarella
- 1/4 c.sour cream
- 1/4 c.chopped fresh cilantro
- Lime wedges, for serving
Directions
-
- Step 1In a large, deep-sided skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Arrange chicken in skillet skin side down and cook, turning occasionally, until browned, about 5 minutes per side. Transfer chicken to a plate.
- Step 2Reduce heat to medium. In same skillet, cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and cook, stirring frequently, until slightly toasted and fragrant, about 2 minutes. Add chiles and cook, scraping up any browned bits on bottom of pan. Add broth, oregano, and cumin; season with salt and pepper. Return chicken to skillet and bring to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a clean plate.
- Step 3Add cheese and sour cream to skillet and stir until melted. Stir in cilantro.
- Step 4Return chicken to skillet. Serve with lime wedges alongside.