Chicken and Corn Rice Skillet

Name: Chicken and Corn Rice Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1 tablespoon olive oil; 1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 teaspoon ground cumin; 0.5 yellow onion (medium, chopped); 0.5 green bell pepper (chopped); 2 clove garlic (minced); 1.5 cup white rice (uncooked); 2.5 cup chicken broth; 1 cup frozen corn kernels; 0.25 cup fresh cilantro (chopped)

A comforting one-pan meal with seasoned chicken, fluffy rice, sweet corn, and a blend of aromatic herbs and vegetables, perfect for a quick family dinner.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Colombian
Difficulty: Easy
Cost: $2.50/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
Low-Fat

Ingredients

1 tablespoon olive oil
1 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon ground cumin
0.5 yellow onion (medium, chopped)
0.5 green bell pepper (chopped)
2 clove garlic (minced)
1.5 cup white rice (uncooked)
2.5 cup chicken broth
1 cup frozen corn kernels
0.25 cup fresh cilantro (chopped)

Instructions

Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs, season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin. Cook for 5-7 minutes, turning occasionally, until browned on all sides.
Add yellow onion, green bell pepper, and garlic to the skillet. Cook for 3-4 minutes until vegetables soften and become fragrant.
Stir in the uncooked white rice, remaining 1/4 teaspoon ground cumin, and remaining 1/4 teaspoon salt. Cook for 1 minute, stirring to coat the rice.
Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover the skillet, and cook for 15 minutes, or until most of the liquid is absorbed and rice is nearly tender.
Stir in the frozen corn kernels and cover again. Cook for another 3 minutes, or until rice is fully cooked and corn is heated through. If necessary, let it sit covered off the heat for 5 minutes.
Fluff the rice with a fork, then stir in fresh cilantro. Serve hot directly from the skillet.

Notes

Using chicken thighs keeps the meat moist and flavorful in a one-pan meal. For a touch of spice, add a pinch of red pepper flakes with the onion and bell pepper.

Nutrition (per serving)

Calories: 469
Protein: 29.6 g
Carbohydrates: 67.8 g
Fat: 9.9 g
Fiber: 3.1 g
Sodium: 930 mg
Saturated Fat: 2 g
Sugar: 6.1 g
Cholesterol: 96 mg