Description
Get ready for some serious flavor with this Mexican Chicken Thighs and Rice! Boneless Skinless Chicken Thighs are marinated in an easy Mexican Marinade, then baked with veggies and rice for a simple one pot dinner. Plus, it's ready to eat in under an hour.
Ingredients
Scale
- 4 boneless skinless chicken thighs (about 1.25-1.5 lbs)
- 2 tablespoons olive oil
- 1 and 1/2 teaspoon salt
- 1 tablespoon taco seasoning
- juice from 1/2 a lime
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeds and stems removed and minced
- 1 garlic clove, minced
- 1 cup jasmine rice, uncooked and rinsed with water
- 1/2 cup mild enchilada sauce
- 1 and 1/2 cups chicken stock
- Optional: 1 tablespoon minced cilantro and 4 lime wedges for serving
Instructions
- Preheat the oven to 350 degrees. Trim the excess fat off the chicken thighs. Place the chicken thighs into a gallon sized ziplock or bowl. Pour in 1 tablespoon olive oil, juice from 1/2 a lime, taco seasoning and 1 teaspoon salt. Toss the chicken into the marinade and allow to sit at room temperature for 15-20 minutes. Heat a large stainless steal skillet or dutch oven on the stovetop to medium heat. Allow to really heat up, then add the marinated chicken to the skillet and cook for about 2-3 minutes on each side. Transfer the chicken to a plate. Note: It will not be cooked internally.
- Reduce the skillet heat to medium low. Add another tablespoon of olive oil and toss in the bell pepper, onion, jalapeños, and 1/2 teaspoon salt. Allow to cook for 4-5 minutes. Then, add in the garlic and rice. Sauté for one minute.
- Pour in enchilada sauce and chicken stock. Stir well, then place chicken thighs back on top. Cover the skillet with lid. Bake covered for 20 minutes. Remove from oven and check that the internal temperature of the chicken is at least 165 degrees. If it's not, return to the oven until it reaches that temp and is safe to eat.
- Transfer the chicken onto a plate, or to one side of the dish, so you can fork fluff the rice.
- Top with lime wedges and cilantro. Serve and enjoy!
Notes
- Trim the chicken thighs before searing. I don't like a lot of fat left on them.
- The skillet must be covered for the rice to cook properly in the oven. It should be fully cooked after 20 minutes of baking at 350 degrees.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, skillet stovetop
- Cuisine: Mexican