One-Pan Fiesta: Mexican-Inspired Chicken Thigh and Rice Skillet

Are you craving a vibrant and flavorful meal that’s both satisfying and easy to clean up? Look no further than this Mexican-Inspired Chicken Thigh and Rice Skillet! This one-pan wonder combines juicy, tender chicken thighs with fluffy rice, colorful vegetables, and a zesty blend of Mexican spices, creating a complete and delicious dinner that’s perfect for busy weeknights or a casual weekend gathering.

This recipe is all about convenience without sacrificing flavor. Using bone-in, skin-on chicken thighs ensures maximum juiciness and richness, while the rice cooks directly in the same pan, absorbing all the delicious chicken and vegetable flavors. The addition of corn, black beans, and bell peppers adds a burst of color and texture, making this skillet a feast for the eyes and the palate. And the best part? Minimal cleanup!

## Why You’ll Love This Recipe

* **One-Pan Wonder:** Everything cooks in one skillet, saving you time and effort on cleanup.
* **Flavorful and Satisfying:** The combination of chicken, rice, vegetables, and Mexican spices creates a truly delicious and satisfying meal.
* **Easy to Customize:** Adapt the recipe to your liking by using different vegetables, spices, or protein sources.
* **Perfect for Meal Prep:** This skillet is great for meal prepping, as the flavors meld together even more over time.
* **Family-Friendly:** Even picky eaters will enjoy this colorful and flavorful dish.

## Ingredients You’ll Need

* **Chicken Thighs:** Bone-in, skin-on chicken thighs provide the most flavor and juiciness. You can use boneless, skinless thighs if preferred, but the cooking time may need to be adjusted.
* **Rice:** Long-grain rice works best in this recipe. Avoid using short-grain rice, as it can become sticky.
* **Onion:** Adds a savory base flavor to the skillet.
* **Bell Peppers:** Use a combination of colors for visual appeal and added nutrients.
* **Corn:** Fresh, frozen, or canned corn can be used.
* **Black Beans:** Provide protein and fiber.
* **Diced Tomatoes:** Adds acidity and sweetness.
* **Chicken Broth:** Used to cook the rice and add flavor.
* **Olive Oil:** For sautéing the vegetables.
* **Mexican Spices:** Chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper create a vibrant and authentic Mexican flavor.
* **Optional Garnishes:** Fresh cilantro, avocado, lime wedges, sour cream, or shredded cheese for serving.

## Equipment You’ll Need

* **Large Oven-Safe Skillet:** A 12-inch cast iron skillet or other oven-safe skillet is ideal. If you don’t have an oven-safe skillet, you can transfer the rice mixture to a baking dish before baking.
* **Cutting Board and Knife:** For chopping the vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Mixing Bowl:** For tossing the chicken with spices.

## Step-by-Step Instructions

Here’s a detailed guide to making this delicious Mexican-Inspired Chicken Thigh and Rice Skillet:

**Step 1: Prepare the Chicken**

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
3. Pat the chicken thighs dry with paper towels. This helps the skin crisp up during baking.
4. Add the chicken thighs to the mixing bowl and toss to coat evenly with the spice mixture. Make sure the spices are well distributed on both sides of the chicken.

**Step 2: Sauté the Vegetables**

1. Heat the olive oil in a large oven-safe skillet over medium heat.
2. Add the chopped onion and bell peppers to the skillet and sauté for about 5-7 minutes, or until softened.
3. Stir in the corn and black beans and cook for another 2-3 minutes.
4. Add the diced tomatoes and cook for 1 minute, stirring constantly.

**Step 3: Add the Rice and Chicken Broth**

1. Stir in the rice into the skillet, making sure it’s evenly distributed among the vegetables.
2. Pour in the chicken broth and bring to a simmer.
3. Stir well to ensure the rice is submerged in the broth.

**Step 4: Arrange the Chicken and Bake**

1. Arrange the spiced chicken thighs on top of the rice mixture, skin-side up.
2. Carefully transfer the skillet to the preheated oven.
3. Bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender. The internal temperature of the chicken should reach 165°F (74°C).
4. If the chicken skin is not crispy enough, you can broil it for the last few minutes of baking, keeping a close eye on it to prevent burning.

**Step 5: Rest and Serve**

1. Remove the skillet from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
2. Garnish with fresh cilantro, avocado, lime wedges, sour cream, or shredded cheese, if desired.
3. Serve immediately and enjoy!

## Tips for Success

* **Don’t Overcrowd the Skillet:** Make sure the chicken thighs are arranged in a single layer in the skillet. Overcrowding can prevent the chicken from cooking evenly and the skin from crisping up.
* **Use High-Quality Chicken Broth:** The flavor of the chicken broth will significantly impact the overall flavor of the dish, so use a high-quality broth or homemade broth if possible.
* **Adjust the Spice Level to Your Preference:** If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped jalapeño pepper to the skillet.
* **Cook the Rice Properly:** Make sure the rice is fully submerged in the chicken broth before baking. If the rice is not fully submerged, it may not cook properly.
* **Let it Rest:** Allowing the skillet to rest after baking is crucial for ensuring tender and flavorful chicken.

## Variations and Substitutions

* **Use Different Protein:** Substitute the chicken thighs with chicken breasts, sausage, shrimp, or tofu.
* **Add Different Vegetables:** Experiment with different vegetables such as zucchini, mushrooms, or spinach.
* **Use Different Beans:** Substitute the black beans with pinto beans or kidney beans.
* **Make it Vegetarian:** Omit the chicken and add more vegetables and beans for a vegetarian option.
* **Add Cheese:** Sprinkle shredded cheese over the skillet during the last few minutes of baking for a cheesy twist.
* **Spicy Kick:** Add diced jalapeños or a dash of hot sauce for extra heat.
* **Creamy Version:** Stir in a dollop of sour cream or Greek yogurt after baking for a creamy texture.

## Serving Suggestions

This Mexican-Inspired Chicken Thigh and Rice Skillet is a complete meal on its own, but you can also serve it with:

* **Guacamole and Tortilla Chips:** For a classic Mexican appetizer.
* **A Simple Salad:** To add some freshness to the meal.
* **Warm Tortillas:** For wrapping the chicken and rice.
* **Pico de Gallo:** A fresh and flavorful salsa.

## Storage and Reheating

* **Storage:** Store leftover chicken and rice skillet in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the skillet in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the chicken skin may not be as crispy.

## Nutritional Information (Approximate)

(Per Serving, based on 6 servings)

* Calories: 450-550
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 40-50g
* Fiber: 5-7g

(Note: Nutritional information may vary depending on the specific ingredients used.)

## Printable Recipe Card

**Recipe Name:** Mexican-Inspired Chicken Thigh and Rice Skillet

**Yields:** 6 servings

**Prep Time:** 15 minutes

**Cook Time:** 45 minutes

**Ingredients:**

* 6 bone-in, skin-on chicken thighs
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1 teaspoon smoked paprika
* 1 teaspoon dried oregano
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 bell peppers (any color), chopped
* 1 cup corn (fresh, frozen, or canned)
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (14.5-ounce) can diced tomatoes, undrained
* 2 cups long-grain rice
* 3 cups chicken broth
* Optional garnishes: fresh cilantro, avocado, lime wedges, sour cream, shredded cheese

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
3. Pat chicken thighs dry and toss with spice mixture.
4. Heat olive oil in a large oven-safe skillet over medium heat.
5. Sauté onion and bell peppers for 5-7 minutes, until softened.
6. Stir in corn and black beans; cook for 2-3 minutes.
7. Add diced tomatoes; cook for 1 minute.
8. Stir in rice and chicken broth; bring to a simmer.
9. Arrange chicken thighs on top of the rice mixture, skin-side up.
10. Bake for 35-40 minutes, or until chicken is cooked through (165°F/74°C) and rice is tender. Broil for the last few minutes if desired.
11. Let rest for 5-10 minutes before serving. Garnish as desired.

Enjoy this easy and delicious Mexican-Inspired Chicken Thigh and Rice Skillet! It’s a perfect one-pan meal for any night of the week.