Hatch Chili Chicken and Rice Skillet

Discover the vibrant flavors of Southwestern cuisine with Spicy Hatch Chili Chicken and Rice Skillet. This easy one-pan recipe brings together tender chicken thighs, aromatic spices, and the unique taste of Hatch chiles for a fulfilling meal. Perfect for busy weeknights or special occasions, this dish minimizes cleanup while allowing the ingredients to blend beautifully. Enjoy a nutritious and satisfying dinner that’s sure to impress your family and friends.

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Ingredients

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

1 cup long-grain rice (jasmine or basmati recommended)

2 cups chicken broth (homemade or low-sodium)

1 cup fresh Hatch green chiles, roasted, peeled, and chopped (or canned as an alternative)

1 medium onion, diced finely

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt (more to taste)

½ teaspoon freshly cracked black pepper

2 tablespoons olive oil

1 cup sweet corn (fresh, frozen, or canned)

½ cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Season the Chicken: In a large mixing bowl, combine the diced chicken thighs with salt, black pepper, ground cumin, and smoked paprika. Toss until all pieces are thoroughly coated with the spice mixture.

Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the seasoned chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned and cooked through. Remove the chicken from the skillet and set aside in a bowl.

Sauté the Aromatics: In the same skillet, add the diced onion and sauté for 3-4 minutes, or until it becomes soft and translucent. Stir in the minced garlic and continue cooking for an additional 1-2 minutes until the garlic is fragrant.

Incorporate Rice and Broth: Add the long-grain rice to the skillet, stirring well to coat it in the oil and the aromatic mixture. Pour in the chicken broth and add the chopped Hatch green chiles. Stir the contents of the skillet, and bring the mixture to a gentle simmer.

Cook the Chicken with Rice: Once the broth is simmering, return the browned chicken to the skillet. Mix in the corn, and cover the skillet with a lid. Reduce the heat to low and let it simmer for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.

Add the Tomatoes: Carefully remove the lid, and gently fold in the halved cherry tomatoes. Cover the skillet again and allow it to sit for an additional 5 minutes to warm the tomatoes through.

Finish and Serve: Remove the skillet from heat. Fluff the rice with a fork to separate the grains, and garnish generously with fresh cilantro. Serve the dish hot, alongside lime wedges for an extra burst of flavor.

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

- Presentation Tips: For an appealing presentation, serve the dish in deep bowls, garnished with extra cilantro, and arrange lime wedges around the rim for guests to squeeze over as desired.