Ingredients
2 tbsp. neutral oil
2 lb. skin-on, bone-in chicken thighs
Kosher salt
Freshly ground black pepper
1 medium yellow onion, chopped
4 cloves garlic, minced
1 c. long-grain white rice
1 (4-oz.) can green chiles
2 c. low-sodium chicken broth
1 tsp. dried oregano
1 tsp. ground cumin
3/4 c. shredded mozzarella
1/4 c. sour cream
1/4 c. chopped fresh cilantro
Lime wedges, for serving
Preparation
Step 1In a large, deep-sided skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Arrange chicken in skillet skin side down and cook, turning occasionally, until browned, about 5 minutes per side. Transfer chicken to a plate. Step 2Reduce heat to medium. In same skillet, cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and cook, stirring frequently, until slightly toasted and fragrant, about 2 minutes. Add chiles and cook, scraping up any browned bits on bottom of pan. Add broth, oregano, and cumin; season with salt and pepper. Return chicken to skillet and bring to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a clean plate. Step 3Add cheese and sour cream to skillet and stir until melted. Stir in cilantro. Step 4Return chicken to skillet. Serve with lime wedges alongside.
Have you made this yet? Let us know how it went in the comments below!
