This one pot meal solves most of life’s never ending problems. First off, there’s juicy, crispy chicken thighs, there’s only one pot needed to cook this entire dinner, that translate over to the next best thing, only one pot to clean when dinner is done.
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 tbsp olive oil, divided
- 4 bone-in, skin-on chicken thighs
- 2 cups mini sweet pepper, sliced
- 1 yellow onion, diced
- 1 cup basmati rice, uncooked
- 2 1/4 cups chicken broth
- 3 chipotle peppers in adobo sauce, minced
- 4 oz diced green chiles (apx. 1/2 cup)
- 1 lime, cut into wedges
- 1/4 cup cilantro, chopped
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Combine paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Divide in half and set aside.
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Rub both sides of chicken thighs with 2 tbsp olive oil and half of the seasoning mix.
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Heat 2 tbsp olive oil in a large skillet over medium/high heat. Once hot, add chicken to the pan. Cook 2-3 minutes per side until golden. Transfer to a plate.
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Add sweet peppers and onion to the pot. Sauté for 1 minutes, until tender.
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Add rice, chicken broth, chipotle peppers, green chiles, and remaining seasoning mix. Stir to combine. Transfer chicken back to the pot on top of the rice. Reduce heat to medium. Cover with lid and cook for 20-25 minutes until chicken is cooked through.
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Garnish with chopped cilantro and serve with lime wedges.