Go Back
When it comes to weeknight dinners, finding a meal that is both quick to prepare and bursting with flavor can be a challenge. Enter the Spicy Hatch Chili Chicken and Rice Skillet—a delightful one-pan meal that not only satisfies your taste buds but also simplifies the cooking process. This dish combines juicy chicken thighs, aromatic rice, and the star of the show: Hatch chiles. Together, these ingredients create a comforting meal that is perfect for busy evenings when you want something delicious without spending hours in the kitchen.

Hatch Chili Chicken and Rice Skillet

Looking for a quick and flavorful weeknight dinner? Try the Spicy Hatch Chili Chicken and Rice Skillet! This one-pan meal combines juicy chicken thighs, aromatic rice, and the unique flavor of Hatch chiles for a comforting dish that's easy to prepare and clean up. With just one skillet, you can enjoy a hearty meal that bursts with rich flavors. Perfect for busy evenings, this recipe is sure to become a family favorite!
Print Recipe Pin Recipe

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 (low-sodium preferred)

1 cup fresh Hatch green chiles, roasted and chopped (or canned if unavailable)

1 medium onion, finely diced

3 cloves garlic, minced for a robust flavor

1 teaspoon ground cumin for earthiness

1 teaspoon smoked paprika for a hint of smokiness

½ teaspoon salt (adjust per your taste)

½ teaspoon freshly ground black pepper

2 tablespoons olive oil for sautéing

1 cup corn (fresh, frozen, or canned, drained if necessary)

½ cup cherry tomatoes, halved for freshness

¼ cup fresh cilantro, chopped (for garnish)

Lime wedges (for serving, adds zesty brightness)

Instructions
 

Prepare the Chicken: In a mixing bowl, season the diced chicken thighs with salt, black pepper, ground cumin, and smoked paprika. Toss thoroughly to ensure all pieces are evenly coated with the flavorful spices.

    Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the seasoned chicken. Cook, stirring occasionally, until the chicken is beautifully browned on the outside, about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.

      Cook Aromatics: In the same skillet, add the finely diced onion. Sauté for 3-4 minutes, until the onion is softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant, ensuring not to let it burn.

        Add Rice and Broth: Incorporate the uncooked rice into the skillet, stirring to coat it in the oil and combined aromatics. Pour in the chicken broth and add the chopped roasted Hatch green chiles. Mix everything well and bring the mixture to a gentle simmer.

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

            Incorporate Tomatoes: After 20 minutes, carefully remove the lid and gently fold in the halved cherry tomatoes. Cover again and let everything sit for an additional 5 minutes to warm the tomatoes through without losing their shape.

              Serve: Remove from heat and use a fork to fluff the rice, mixing it with the chicken and veggies. Garnish generously with fresh cilantro and serve hot with lime wedges on the side, perfect for squeezing over each serving.

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

                  - Presentation Tips: Serve the dish in large family-style bowls or plates, garnished with more cilantro and lime wedges, allowing guests to customize their zest.