Chicken & Rice Skillet
What You Will Need
Ingredients
- 2 tsp. olive oil
- 6 chicken thighs, skin on
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 1 ½ cups white rice
- 3 cups chicken stock
Seasoning
- 1 tsp. smoked paprika
- salt and pepper
- 1 tsp. ground cumin
- 3 Tbsp. Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce
- fresh chopped parsley, for garnish
Made with
Lee Kum Kee products
How to make it
Preheat oven to 350°F. Heat cast iron skillet to medium high heat with a little olive oil.
Season chicken thighs with smoked paprika, salt and pepper on both sides, then place chicken skin side down in the skillet. Brown on both sides for 2-3 minutes until golden brown, then remove and set aside.
Turn the heat down to low and add in the diced onion, red bell pepper and garlic. Sauté for 5 minutes until they have softened.
Season them with cumin and stir in.
Add in the Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, diced tomatoes, rice and chicken stock. Mix together.
Place the chicken back into the mixture and cover the skillet with foil and place into the oven to bake for 20-25 minutes, until the rice is fully cooked and the chicken is cooked through. Serve straight from the skillet and garnish with fresh chopped parsley.
