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Got this super easy chicken dinner here for when you’re having a busy and tiring day but you need to whip up something quick and easy. Everything you need can be thrown in one pot and yessuh…dinner is served!
What you'll need:
4 bone-in chicken thighs
¼ white onion, diced
¼ red bell peppers, diced
¼ yellow bell peppers, diced
¼ orange bell peppers, diced
3 garlic cloves
Smoked paprika
½ tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon butter
1 cup uncooked rice
24 ounces vegetable broth
1 lemon (optional)
First, I personally like to dice up my vegetables first so that that’s out the way, so if you haven’t diced up your vegetables yet, I would start with that. Next, heat oil in skillet. While skillet is heating, season both sides chicken thighs with Badia Adobo w/ Cilantro & Lime seasoning, Badia Adobo w/ Sazón, and smoked paprika. (**note** I didn’t give an exact amount, I just lightly seasoned both sides to my liking. So as always, you can use more or less seasoning to your liking.) Once chicken thighs are seasoned and the oil in the skillet is heated, place chicken thighs skin-side down in the pan. Cook each side for 3 to 5 minutes until you get a nice, golden brown crisp skin. Next, remove chicken from the skillet, set aside, and allow to rest. In the same skillet, add Worcestershire sauce, soy sauce, butter, onions, bell peppers, and pressed garlic; stir and allow vegetables to cook through. Once vegetables have sweat down, add rice and stir it into the vegetable mixture. Add broccoli and vegetable broth to the rice mixture, stir, then add chicken back to the pan. Cover the pan and cook for 20 mins or until liquid is absorbed.
And that’s it! You’ve got rice, you’ve got chicken, you’ve got veggies…all in one pot! Plate ‘em up with your favorite salad or bread if you’d like…or you can just serve it up by itself!
If you want to catch some visuals of me preparing this dish, make sure you check out the video on YouTube!
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