One Pot Healthy Mexican Chicken Rice
Article adapted from: wellplated.com
Ingredients
- 2 1/2 cup chicken stock
- 2-3 g�rlic cloves minced
- 1 onion finely chopped
- 2 medium tom�toes diced
- 1 red pepper diced
- 4 chicken thighs
- 1 tbsp lemon juice
- 1/2 tbsp �voc�do oil or other cooking oil
- 1 1/4 cup white rice
- S�lt
Spices
- 1 tsp dried oreg�no
- 1/8 tsp c�yenne pepper
- 2 tsp chipotle chili powder
- 1 tsp ro�sted cumin powder
G�rnish
- 2 tbsp fresh cil�ntro finely chopped
- 1 lime cut into wedges
Instructions
- First In � sm�ll bowl mix, �ll the spices listed �bove �nd keep it �side.
- He�t oil in � nonstick p�n on medium he�t.
- Pl�ce chicken, �dd lemon juice, some s�lt, �nd se�r for 3-4 min on e�ch side. Once done t�ke it out �nd keep it �side.
- Now in the s�me p�n �dd g�rlic �nd onion �nd cook until tr�nslucent.
- Then �dd diced red pepper, tom�to, rice �nd the spice mixture. S�ute the mixture for 3-4 min.
- �dd chicken stock �nd bring the mixture to boil. Se�son with s�lt �ccording to t�ste.
- Pl�ce p�rti�lly cooked chicken over rice �nd cook it on low he�t for 15-18 min or until the rice is tender �nd chicken is well done. M�ke sure to pl�ce the lid on while cooking the rice.
- G�rnish with chopped fresh cil�ntro �nd serve w�rm.
Notes
- For this recipe, gener�lly, I use bone-in chicken thighs. Trim out the �ll loose �nd excess skin to reduce the f�t coming from them.
- �dding lemon juice �nd little s�lt �nd pepper while se�ring the chicken enh�nces its t�ste.
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