One Pan Salsa and Chicken
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 5 servings
Ingredients
5 chicken thighs, bone in and skin on
1 yellow onion, diced
1 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 cups white rice, uncooked
1 tablespoon, garlic minced
2 cups chicken stock
1 cup salsa
1/2 red bell pepper minced
Parsley, minced for garnish (optional)
Directions
Preheat your oven to 350 degrees F.
In a small bowl, mix garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper until well combined. Season the chicken with the mixture.
Heat a cast iron skillet over high heat. Add the chicken, skin side down and cook until browned, 4-5 minutes. Flip and cook an additional 3-4 minutes. Transfer to a plate.
Add the olive oil to the same skillet and lower the heat to medium-high. Add in the onions and cook for 3-4 minutes. Once the onions are softened, add in the garlic and cook for 30 seconds or until fragrant, while stirring.
Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling. Pour in the chicken stock and put the chicken back in skin side up.
Place in preheated oven and bake covered with foil for 35-40 minutes. Serve immediately.
Nutrition Info: Serving: 1 serving, Calories: 434kcal, Carbohydrates: 50g, Protein: 29g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 110mg, Sodium: 1101mg, Potassium: 683mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1215IU, Vitamin C: 19mg, Calcium: 65mg, Iron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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