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One-Pan Chicken Thighs with Peppers and Rice

Servings: 4
Author: Rosvitha

Ingredients

  • 4 chicken thighs bone-in, skin-on or boneless, skinless
  • 2 bell peppers any color, sliced
  • 1 cup long-grain rice
  • 2 cups chicken broth or water
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
    Season the chicken thighs with salt, pepper, garlic powder, paprika, and oregano.
    Add the seasoned chicken thighs to the skillet, skin-side down (if applicable). Cook for about 5-7 minutes, or until the skin is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
    In the same skillet, add the sliced bell peppers. Sauté for 3-4 minutes until they start to soften.
    Add 1 cup of rice to the skillet with the peppers and stir to combine.
    Pour in 2 cups of chicken broth (or water) and stir well. Bring to a simmer.
    Return the chicken thighs to the skillet, placing them on top of the rice and peppers. Cover the skillet with a lid.
    Reduce heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F).
    Once done, remove from heat and let it sit, covered, for 5 minutes before serving.
    Fluff the rice with a fork, serve the chicken and peppers on top, and enjoy!