A DELICIOUS AND HEALTHY CHICKEN & RICE DINNER THAT'S PERFECT TO START THE YEAR | SAM THE COOKING GUY

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and nutrients, while white rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more economical.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier, and vegetable broth is often less expensive.

Heat a 12-inch cast iron pan over medium heat and add a glug of olive oil.

Season both sides of bone-in skin-on chicken thighs with cumin, smoked paprika, Chipotle chili powder, salt, pepper, and garlic powder.

Place the seasoned chicken thighs skin-side down in the heated pan and cook for about 3 minutes until browned.

Flip the chicken thighs and cook for another 2-3 minutes until browned on the other side.

Remove the chicken from the pan and set aside.

Add sliced yellow onion to the pan and sauté for 2-3 minutes until starting to soften.

Create a space in the middle of the onions and add 5 cloves of minced garlic, cooking until fragrant.

Stir in long-grain rice and let it toast slightly in the pan.

Pour in chicken broth and juice of 2 limes, along with the remaining seasoning mix.

Add Chipotle adobo sauce to the mixture and stir to combine.

Return the chicken thighs to the pan, cover with a lid, and bring to a boil.

Once boiling, reduce heat to a simmer and cook for 15-20 minutes until the chicken is cooked through and the rice is tender.

Check the internal temperature of the chicken, aiming for 175°F for dark meat.

Once cooked, fluff the rice and add fresh cilantro and dehydrated onion bits for texture before serving.

Cooking Techniques

Equipment Needed

Spice Level: