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If you're searching for a dish that brings excitement to your dinner table without requiring hours in the kitchen, look no further than the Spicy Hatch Chili Chicken and Rice Skillet. This one-pan meal is not only a feast for the senses but also a celebration of flavors that will leave your family asking for seconds. The star of the dish, Hatch green chilies, infuse the skillet with a unique heat and depth that sets it apart from traditional chicken and rice recipes.

Hatch Chili Chicken and Rice Skillet

Discover the Spicy Hatch Chili Chicken and Rice Skillet, a vibrant one-pan meal that takes dinner to the next level! Packed with tender chicken, aromatic rice, and the unique heat of Hatch green chilies, this dish is both simple and satisfying. Perfect for busy weeknights, it combines bold flavors with health benefits. Customize it to your taste, whether by adjusting spice levels or adding seasonal veggies. Enjoy a deliciously balanced meal that leaves everyone asking for more!
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Ingredients
  

2 medium Hatch green chilies, diced (or more for extra heat)

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 tablespoon olive oil

1 cup corn (fresh, frozen, or canned)

½ cup black beans, drained and rinsed

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheddar cheese (optional)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Brown the Chicken: Add the diced chicken thighs to the skillet. Season with cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for about 5-6 minutes, until the chicken is browned on all sides.

      Add Rice and Broth: Stir in the rice, diced Hatch chilies, corn, black beans, and diced tomatoes. Pour in the chicken broth and mix everything well. Bring the mixture to a gentle boil.

        Simmer: Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. Check occasionally to prevent sticking; if the rice needs more liquid, add a splash of broth or water.

          Cheese It Up: If using cheese, sprinkle shredded cheddar over the top during the last 5 minutes of cooking and cover to let it melt.

            Serve: Once the rice is cooked, remove from heat, fluff with a fork, and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings