Yucatán Chicken and Rice Skillet

A flavorful one-pan chicken and rice dish with smoky spices, bell peppers, corn, and a hint of lime, inspired by the vibrant flavors of Yucatán cuisine.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 7
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $2.26/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• quick
• savory
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (large, chopped)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 2 clove garlic (minced)
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup long-grain white rice
• 2.5 cup chicken broth
• 1 cup frozen corn
• 0.5 cup fresh cilantro (chopped)
• 1 lime (cut into wedges, for serving)
• 0.5 cup sour cream (for serving)
• 2 cup tortilla chips
• 0.5 cup salsa

Instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thigh pieces and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add the chopped yellow onion, red bell pepper, and green bell pepper to the same skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Stir in the minced garlic, chili powder, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
4. Add the long-grain white rice to the skillet and stir to coat the grains with the spices and vegetables. Cook for 1-2 minutes.
5. Pour in the chicken broth, then add the cooked chicken back to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
6. Stir in the frozen corn and 1/4 cup of chopped fresh cilantro. Cook for another 3-5 minutes, or until the corn is heated through.
7. Fluff the rice with a fork. Season with remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Serve hot with lime wedges, sour cream, salsa, and tortilla chips on the side.

Notes

You can use chicken breast instead of thighs, adjusting cooking time as needed. Leftovers make a great lunch the next day.

Nutrition (per serving)

• Calories: 485
• Protein: 34 g
• Carbohydrates: 54.2 g
• Fat: 15.6 g
• Fiber: 4.1 g
• Sodium: 860 mg
• Saturated Fat: 4.1 g
• Sugar: 5.2 g
• Cholesterol: 78 mg