Ingredients
Scale
- 1 tablespoon coconut oil
- 6 bone in skin on chicken thighs, patted dry
- salt and pepper
- 1 teaspoon smoked paprika, divided in half
- 2 tablespoons butter
- 1 bell pepper or 6 mini peppers, sliced + seeds removed
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 4–6 garlic cloves, minced
- 1 cup jasmine rice
- 1 cup chicken bone broth or stock
- 1 cup water
- small bunch cilantro, roughly chopped
- 1 lime, quartered
Instructions
- Heat a large cast iron skillet or heavy duty pan (with a lid) over medium/high heat.
- Sprinkle the chicken thighs with salt and pepper on both sides. Sprinkle the skin side with 1/2 teaspoon smoked paprika. When the pan is hot, add the chicken to the pan, skin side down.
- Cook for at least 4 minutes or until the skin starts to brown and crisp up. Remove the chicken from the pan.
- Add the butter, peppers, cumin, onion powder, red pepper flakes and garlic to the pan. Saute for 2 minutes stirring occasionally. Turn the heat to low and stir in the rice. When the rice is coated with the butter and spice mixture, sprinkle in at least 1/2 teaspoon each of salt and pepper.
- Carefully pour in the chicken bone broth/stock and the water. Stir to combine and place the lid on top. Cook on low for 10 minutes.
- Remove the lid and add the chicken back into the pan (skin side up). Place the lid back on and cook for 10 minutes on low or until the rice is cooked.
- Remove from the heat and squeeze the lime quarters on top of the whole dish and sprinkle the cilantro all over. Serve and enjoy.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: Mexican