Chicken and rice. Are there any other more regular, boring ingredients than chicken and rice? Probably not, but despite how boring they at first seem, it’s easy to make them shine by combining them with an eclectic mix of other, more exciting ingredients to really turn them into something unique and appetizing. That’s what we’ve done in this southwest chicken thighs and rice skillet. We add boring old chicken thighs and white rice to a smorgasbord of punched up flavors like poblano peppers, onions, chili powder and salsa to turn something regular into something exceptional. Plus, it’s good proteins and healthy carbs that are low in fat. Are we right or are we right?
Give it a try and let us know what you think.
Hot Tip: Add red pepper flakes to kick up the spice without destroying the flavor. Fresh cilantro makes everything better.
2 ripe avocados, pitted and sliced into cubes (for topping)
1 cup tomatoes, cubed (for topping)
¼ cilantro leaves, diced (optional for topping)
On the stove top, preheat your 12-inch Stargazer Cast Iron skillet on low heat for 5-10 minutes. Preheat the oven to 400°F. Add the rice, chicken broth, salsa, onion, poblano pepper, garlic, chili powder, salt and pepper to the skillet. Stir to combine the ingredients.
Add the chicken thighs to the skillet, nestling them into the rice, and spacing them so they aren’t touching. Gradually turn the heat up to medium-high to bring the mixture to a boil. Once boiling, carefully move the skillet to the preheated oven and bake for 45 minutes at 400°F.
After 45 minutes remove from the oven and sprinkle the shredded colby-jack cheese in an even layer across the top. Allow time to melt, or place back in the oven for 5 minutes at 400°F to brown the cheese for extra flavor.
Let stand for 15 minutes before sprinkling the avocado, tomato and cilantro (optional) across the top for serving. If you have picky eaters, you can serve the dish first and allow your diners to add their own toppings.