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
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Preheat oven to 350°F. Heat cast iron skillet to medium high heat with a little olive oil.
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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.
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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.
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Season them with cumin and stir in.
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Add in the Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, diced tomatoes, rice and chicken stock. Mix together.
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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.
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