Hatch Chili Chicken and Rice Skillet -

Hatch Chili Chicken and Rice Skillet

Discover the Spicy Hatch Chili Chicken and Rice Skillet, a one-pan wonder that combines juicy chicken thighs, fluffy rice, and the vibrant heat of Hatch green chilies. This easy-to-make dish brings bold flavors and comforting textures to your table in under an hour, perfect for busy weeknights or casual gatherings. With minimal cleanup and room for customization, this hearty meal is sure to become a favorite in your kitchen. Enjoy a flavorful experience with every bite!

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Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized cubes

2 cups long-grain white rice, thoroughly rinsed and drained

1 medium yellow onion, finely diced

3 cloves garlic, minced

2 cups hatch green chilies, roasted and chopped (can use fresh or canned)

1 can (14.5 oz) diced tomatoes, including juices

4 cups low-sodium chicken broth

1 cup corn kernels (can be fresh or frozen)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

Salt and black pepper to taste

2 tablespoons olive oil

1/2 cup shredded cheese (optional, use pepper jack or cheddar for a spicy kick)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions

Sauté the Chicken: In a large, deep skillet or cast-iron pan, heat the olive oil over medium-high heat. Once hot, add the cubed chicken thighs, seasoning them generously with salt and pepper. Cook for about 5-7 minutes, or until the chicken pieces are browned and cooked through. Transfer the browned chicken to a plate and set aside.

Cook the Aromatics: In the same skillet, add the finely diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent. Add the minced garlic to the skillet and continue cooking for an additional minute, or until aromatic, taking care not to let it burn.

Add the Rice and Spices: Stir in the rinsed rice, followed by the ground cumin, smoked paprika, and dried oregano. Allow the rice to cook for about 2-3 minutes, stirring frequently. This toasting process will enhance the flavors and texture of the rice.

Incorporate the Remaining Ingredients: Add the chopped hatch green chilies, the canned diced tomatoes (along with their juices), corn kernels, and chicken broth to the skillet. Mix everything together thoroughly and bring the mixture to a gentle boil.

Simmer the Skillet: Once boiling, reduce the heat to low and return the sautéed chicken (with any juices) to the skillet. Cover with a lid and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom.

Add Cheese (Optional): If you choose to add cheese for a creamier texture, sprinkle the shredded cheese over the top during the last few minutes of cooking. Re-cover the skillet and allow the cheese to melt into the dish.

Serve and Garnish: Once finished cooking, remove the skillet from heat and fluff the rice gently with a fork. Garnish with freshly chopped cilantro for a burst of flavor. Serve hot on dinner plates or in bowls, accompanied by lime wedges to squeeze on top for added zest.

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

Presentation Tips: For a beautiful presentation, serve the dish in a large skillet right at the table, garnished with a sprinkle of cilantro and a few lime wedges on the side. The vibrant colors will make this dish as pleasing to the eye as it is to the palate!