Ingredients
5chicken thighs,bone in, skin on
1yellow onion,diced
1tspgarlic powder
1tbspchili powder
1tspground cumin
1tspdried oregano
¼tsppaprika
1tspkosher salt
¼tspcayenne pepper
2tbspolive oil
1cupwhite rice,uncooked
1tbspgarlic,minced
2cupschicken stock
1cupsalsa
½red bell pepper,minced
parsley,minced for garnish, optional
Preparation
Preheat the oven to 350 degrees F. Heat the cast iron skillet on high heat.
Season the chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
Add the chicken, skin side down and cook for 4 to 5 minutes until browned. Flip and cook an additional 3 to 4 minutes.
Push the chicken to the side or onto a plate. Add the olive oil to a cast iron skillet and heat on medium-high.
Add in the onions and start to cook for 3 to 4 minutes. Once the onions are mostly, melted add in the garlic. Cook for 30 seconds while stirring.
Add in the uncooked rice, salsa, and red bell pepper and cook for 1 minute until boiling. Pour in the chicken stock, then put the chicken back in, skin side up.
Bake covered with foil for 35 to 40 minutes.
Serve and enjoy!
