This is a delicious Mexican recipe made in one skillet. Bold spices are used on the chicken and in the rice to give this dish the perfect south-of-the boarder flavor. Don't forget to drizzle the lime juice over the chicken just before serving- it really adds to the flavors!
CUMIN SEED POWDER, Smoked Paprika, Cayenne Powder, Garlic Granules
Ingredients:
8 chicken thighs (bone in & skin on)
2 Tblspns olive oil
2 limes
1 small onion, diced
1/2 red pepper, large chop
1/2 green pepper, large chop
1 cup (uncooked) long grain rice
1 cup chicken broth
1 cup tomato puree
1 cup (canned or frozen) corn
1 cup black bean (drained/rinsed)
1 Tblspn each: Garlic Granules, Smoked Paprika, Cumin Seed Powder
1/4 tsp Cayenne Powder
2 tsp salt
Garnish: sliced lime and jalapenos
Directions: Preheat oven to 350 degrees. Combine all of the spices in a bowl.
Mix together 2 Tblspns of the spice mix (reserve and set aside the remaining spice mix), 1 Tblspn olive oil, and the juice from 1 lime. Rub this mixture over all sides of each chicken thigh. Heat 1 Tblspn olive oil in a large iron skillet, and fry the thighs in the skillet on medium high heat, until golden brown on both sides. Remove the chicken from the skillet and set aside. Place the onions and peppers in the skillet and fry them for about 2 minutes. Add the rice and the remaining spice mix and sauté for about a minute. Add the broth, tomato puree, corn, and black beans, and stir to combine. Turn the heat down to medium and place the chicken thighs (skin side up) back in the skillet on top of the rice. Bring to a simmer and remove the skillet from the heat. Cover the skillet with aluminum foil and place it in the preheated oven. Bake for 30 minutes, remove the foil and then bake for an additional 15 minutes. Remove the skillet from the oven and let it rest for 15 minutes before serving. Squeeze the juice from the remaining lime over the chicken and serve, garnished with lime and/or jalapeno slices.
