Equipment
- Oven-safe pan
Ingredients
- For the Marinade:
- 1 lb chicken breast or thighs
- 1/3 cup olive oil
- 1 lime juiced
- 1 tsp. chili powder
- 1/2 tsp. chipotle chili powder
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1 tsp. oregano
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- For the rice:
- 1 shallot
- 4 cloves garlic
- 2 cups rice
- 2 Tbsp. tomato paste
- 15 oz. diced fire roasted tomatoes
- 3 1/2 cups chicken broth
Instructions
- If needed, trim your chicken thighs or halve your chicken breasts (so they mix in the rice better).
- In a bowl, add all of the ingredients for the marinade and mix them up well.
- In a ziploc bag, add the chicken and pour over the marinade. Shake it well and let them marinate for at least 4 hours. (Although the full workday is best!)
- Once ready to cook, heat an oven-safe skillet and add a little oil.
- Sear the chicken for 3 minutes per side and then remove.
- Add a little oil and cook the shallot for a few minutes.
- Then add the garlic and the uncooked rice.
- Stir in the tomato paste.
- Add the tomatoes and chicken broth.
- Season with salt and pepper as needed, stir, and bring to a simmer. Add back the chicken, cover, and bake at 350° for 30 minutes.
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. This is a simple one, as there are no ingredients that should have gluten in them!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!