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If you're searching for a recipe that perfectly balances bold flavors and comforting satisfaction, look no further than Spicy Hatch Chili Chicken and Rice Skillet. This one-pan wonder brings together juicy chicken thighs, aromatic spices, and the distinctive heat of Hatch green chiles, creating a dish that is both easy to prepare and irresistibly delicious. The combination of tender chicken and fluffy rice, infused with the vibrant flavors of the Southwest, guarantees a satisfying meal that is perfect for busy weeknights or casual gatherings.

Hatch Chili Chicken and Rice Skillet

Discover the delight of Spicy Hatch Chili Chicken and Rice Skillet, a perfect blend of bold flavors and comforting satisfaction. This easy, one-pan recipe features juicy chicken thighs, aromatic spices, and the unique heat of Hatch green chiles. Enjoy tender chicken and fluffy rice infused with vibrant Southwestern flavors, ideal for busy weeknights or casual gatherings. Elevate your meals with this delicious, satisfying dish that’s sure to impress family and friends!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 cup long-grain rice (jasmine or basmati work well)

2 cups chicken broth

1 cup fresh Hatch green chiles, roasted and chopped (or canned if out of season)

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

2 tablespoons olive oil

1 cup corn (fresh, frozen, or canned)

½ cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Season the diced chicken thighs with salt, black pepper, cumin, and smoked paprika. Mix well to ensure the chicken is evenly coated with the spices.

    Sauté the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Cook Aromatics: In the same skillet, add the diced onion. Sauté for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Add Rice and Broth: Stir in the rice, ensuring it gets coated in the oil and aromatics. Then, pour in the chicken broth and add the chopped roasted Hatch green chiles. Stir everything together, bringing the mixture to a gentle simmer.

          Return Chicken and Add Corn: Once the broth is simmering, return the browned chicken to the skillet. Stir in the corn, then cover the skillet with a lid and reduce the heat to low. Cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

            Incorporate Tomatoes: Carefully remove the lid and fold in the cherry tomatoes. Cover again and let sit for an additional 5 minutes to warm the tomatoes through.

              Serve: Remove from heat, fluff the rice with a fork, and garnish with fresh cilantro. Serve hot with lime wedges on the side for squeezing over the top.

                Prep Time, Total Time, Servings: 15 min | 40 min | Serves 4