This Chicken and Rice Taco Skillet is a weekday staple in my family and will be in yours! One skillet, so much flavor—what more could you want?
INGREDIENTS
for the chicken:
– 2 lbs boneless skinless chicken thigh
– 1 teaspoon kosher salt
– 2 tablespoons taco seasoning
– 3 tablespoons avocado oil
for the rice and veggies:
– 1 small red bell pepper, thinly sliced
– 1 small green bell pepper, thinly sliced
– ½ yellow onion, thinly sliced
– 2 garlic cloves, minced
– 1 cup white jasmine rice, rised well and drained
–¼ teaspoon kosher salt
INGREDIENTS
– 1 tablespoon taco seasoning
– Zest of ½ lime
– 2 tablespoons lime juice
– 1 ½ cups chicken broth
– ¼ cup finely chopped cilantro leaves, plus more for garnish
optional for serving:
– Guacamole
– Sour cream (omit to keep dairy-free)
– Corn tortilla chip
– Sliced jalapeno
INSTRUCTIONS
Pre-heat the oven to 350℉. cook chicken:- Pat dry and trim chicken thighs of fat. Sprinkle salt and taco seasoning on both sides of the chicken.
Step 1
Heat oil in a large oven-safe skillet on medium-high. After heating, place the chicken in a single layer (in batches) and cook for 3 minutes per side until golden brown.
Step 2
Transfer to a clean plate and reserve. Chicken does not need to be entirely done because it will finish cooking in the oven.
Step 3
Start rice:- Reduce heat to medium and add bell pepper, onion, and garlic. Stir veggies for 4 minutes to tenderize.
Step 4
Stir in the rice, salt, and taco seasoning and toast for 2 more minutes until fragrant and lightly browned.
Step 5
Stir in broth, lime zest, juice, and cilantro leaves. Simmer. Put the chicken back in the skillet. Cover the skillet, carefully place in oven, and bake 25 minutes.
Step 6
Carefully uncover the skillet and bake for 8–10 more minutes to tenderize the rice and cook the chicken. Fork-fluff the rice after baking. Add more cilantro.
Step 7
serve and enjoy:- Serve chicken and rice on plates with garnishes. I add sliced jalapeno, guacamole, sour cream, and corn tortilla chips for scooping and crunch!