Description
This Hatch Chili Chicken and Rice Skillet is a flavorful and easy one-pan meal featuring juicy chicken thighs, smoky Hatch chiles, and fluffy rice, all cooked together for a comforting dish.
Ingredients
Scale
- 1.5 pounds boneless & skinless chicken thighs
- 3–4 medium roasted & diced Hatch chiles
- 1 cup long-grain white rice
- 2 ½ cups low-sodium chicken broth
- 1 medium diced onion
- 3 cloves minced garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- ¼ cup chopped fresh cilantro
- lime wedges for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.
- Add the chicken thighs to the skillet, seasoning with salt, pepper, cumin, and smoked paprika. Cook until the chicken is browned on all sides.
- Stir in the diced Hatch chiles and rice, mixing well.
- Pour in the chicken broth, bringing the mixture to a simmer. Cover and cook for about 20 minutes or until the rice is tender and the chicken is fully cooked.
- Remove from heat and fluff the rice with a fork. Stir in chopped cilantro before serving. Serve with lime wedges on the side.
Notes
You can substitute Hatch chiles with Anaheim peppers if needed. For a spicier kick, feel free to add some jalapeño to the mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan Skillet
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1¼ cups
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
Keywords: Hatch Chili, Chicken, Rice Skillet, Easy Recipe, Simple Ingredients