Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet, letting them sizzle for about 5-7 minutes per side until golden brown and cooked through.
- Remove the chicken and set aside. In the same skillet, reduce heat to medium and add diced onion. Sauté for about 3 minutes, then add minced garlic, cooking for an additional minute.
- Stir in the long-grain rice, allowing it to absorb flavors for 1-2 minutes until slightly translucent.
- Pour in diced tomatoes, chicken broth, corn, chili powder, cumin, and paprika. Stir everything together until well combined.
- Nestle chicken thighs back into the skillet and bring to a gentle simmer. Cover and reduce heat to low, cooking for about 20-25 minutes until the rice absorbs the liquid and is tender.
- Let the dish rest for about 5 minutes. Fluff the rice with a fork before serving. Garnish with chopped cilantro and squeeze lime juice over the top.
Notes
This dish warms the belly and fills the kitchen with an inviting aroma; it's perfect for sharing with loved ones during the holiday season.
