MEXICAN CHICKEN AND RICE

Chicken and rice is a comfort meal for me.  You can buy chicken thighs very inexpensively.  Did you know that chicken thighs have more flavor then a breast???? This meal is so inexpensive, yet so delicious.  I have had many of you ask for more  ONE POT WONDERS!!!! This is a great one!
MEXICAN CHICKEN AND RICE- Be sure to give this one pot wonder a try! thefoodnanny.com

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MEXICAN CHICKEN AND RICE

Cook Time 40 minutes
Total Time 40 minutes
Servings 4 -6
Author The Food Nanny

Ingredients

  • 8 chicken thighs
  • 1 1/2 Tablespoons olive oil
  • 1 1/2 Tablespoons unsalted butter
  • 1/2 cup onion chopped
  • 3 cloves garlic minced
  • 1 cup long grain white rice
  • 2 large tomatoes chopped
  • 2 1/4 cups chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • Fresh ground pepper
  • 1 1/2 cups frozen peas

Instructions

  • Remove the skin from the chicken thighs, if desired. Wipe off the chicken with a wet paper towel. In a medium size pan over medium heat, add olive oil and unsalted butter. Place the chicken in the pan and fry, about 7 min. per side. Remove chicken to a plate.
  • To the drippings, add the onion, garlic and rice. Stir and fry until light brown. Add chopped tomatoes, chicken broth, chili powder, salt and fresh ground pepper to taste.
  • Turn up the heat and bring to a boil. Return the chicken to the pan; lower the heat, cover and simmer about 30 min. or until the rice is tender. Mix in the peas just before serving.

 

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