Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground allspice
- 1/2 tsp cayenne pepper (optional)
- 1 cup long-grain rice
- 1 1/2 cups water
- 1/2 cup frozen peas and corn
Instructions
- Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Step 2: Add onion and bell peppers to the skillet and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Step 3: Return chicken to the skillet. Add diced tomatoes (undrained), chicken broth, orange juice, soy sauce, brown sugar, cumin, oregano, allspice, and cayenne pepper (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and sauce has thickened slightly.
- Step 4: While chicken simmers, prepare the rice. In a separate saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and water is absorbed. Stir in frozen peas and corn during the last 2 minutes of cooking.
- Step 5: Serve chicken over flavored rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or chicken broth if needed to prevent dryness.
- Serve with a side of warm tortillas for scooping up the delicious chicken and rice.
- For extra zing, add a squeeze of fresh lime juice to the finished dish just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American