Skillet Chicken And Rice With Peppers And Onions Re

Name: Skillet Chicken And Rice With Peppers And Onions Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skin-on bone-in chicken thighs (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 2 tablespoons olive oil; 2 green bell peppers, seeded and thinly sliced; 1 red onion, thinly sliced; 1/2 jalapeno pepper, finely chopped; 1 tablespoon dried oregano; 1 1/2 cups basmati or other long-grain rice; 1 (15-oz) can black beans, drained and rinsed; 2 cups fresh, frozen, or canned corn kernels, rinsed and drained; 3 cups water or homemade or store-bought low-sodium chicken stock; 1 cup grated cheddar or Monterey Jack cheese; 1/2 cup picked cilantro leaves; Lime wedges, for serving

Servings: persons

4 skin-on bone-in chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 green bell peppers, seeded and thinly sliced
1 red onion, thinly sliced
1/2 jalapeno pepper, finely chopped
1 tablespoon dried oregano
1 1/2 cups basmati or other long-grain rice
1 (15-oz) can black beans, drained and rinsed
2 cups fresh, frozen, or canned corn kernels, rinsed and drained
3 cups water or homemade or store-bought low-sodium chicken stock
1 cup grated cheddar or Monterey Jack cheese
1/2 cup picked cilantro leaves
Lime wedges, for serving

1
Season the chicken all over with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken, skin-side down and cook without moving until well browned, 7 to 9 minutes, flip and cook until browned on the other side, 3 to 4 minutes.
2
Remove the chicken and place on a plate. Pour off fat until 1 tablespoon remains. In the same skillet, add the peppers, onion, and jalapeno with a pinch of salt. Cook, stirring, until softened, 3 to 4 minutes.
3
Add the oregano and cook until fragrant, about 30 seconds, then add the rice, beans, corn, and water or broth. Nestle the chicken back on top and bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the rice and chicken are finished cooking, 15 to 20 minutes. Top with the cheese and cilantro and serve with lime wedges.

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 skin-on bone-in chicken thighs (about 1 1/2 pounds), Kosher salt and freshly ground black pepper, 2 tablespoons olive oil, 2 green bell peppers, seeded and thinly sliced, and more.

Yes, Skillet Chicken And Rice With Peppers And Onions Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skillet Chicken And Rice With Peppers And Onions Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions