Go Back
When it comes to weeknight dinners that are both satisfying and packed with flavor, the Spicy Hatch Chili Chicken and Rice Skillet stands out as a winner. This dish beautifully marries tender chicken, aromatic spices, and the distinctive taste of hatch green chilies, creating a mouthwatering meal that appeals to spice lovers and families alike. The vibrant flavors and comforting textures make this skillet dish not only a feast for the senses but also a convenient option for those busy evenings when time is of the essence.

Hatch Chili Chicken and Rice Skillet

Discover the Spicy Hatch Chili Chicken and Rice Skillet, a perfect weeknight meal that combines tender chicken, aromatic spices, and hatch green chilies for an explosion of flavor. This one-pan dish not only reduces clean-up but also brings a satisfying blend of heat and comfort on busy evenings. With its delicious ingredients and ease of preparation, it's a must-try for anyone seeking a hearty and flavorful dinner that the whole family will love.
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken breast, diced into bite-sized pieces

1 cup long-grain white rice

2 cups chicken broth

1 cup hatch green chilies, chopped (you can use fresh or canned)

1 medium onion, diced

3 cloves garlic, minced

1 cup corn kernels (can be fresh or frozen)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp dried oregano

1 tsp salt

½ tsp black pepper

2 tbsp olive oil

½ cup shredded cheddar cheese (optional, for extra creaminess)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Heat the Oil: In a large, deep skillet, warm the olive oil over medium heat. Once the oil shimmers, add the diced onion. Sauté the onion until it turns translucent, which should take about 3-4 minutes.

    Cook the Chicken: Introduce the diced chicken breast to the skillet and season it with ground cumin, smoked paprika, oregano, salt, and black pepper. Cook the chicken until it is golden and cooked through, approximately 5-6 minutes. Ensure there’s no pink remaining in the chicken.

      Add Garlic and Chilies: Stir in the minced garlic along with the chopped hatch green chilies. Sauté for an additional 2 minutes, allowing the garlic to become fragrant and the chilies to soften.

        Incorporate Rice and Broth: Pour in the rinsed rice along with the chicken broth. Stir everything well to ensure the rice is evenly distributed. Bring this mixture to a roaring boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the rice is fluffy and has absorbed all the liquid.

          Mix in Corn: When the rice is fully cooked, gently fold in the corn kernels, allowing them to warm through for about 2-3 minutes.

            Cheese It Up: If you choose to add cheese, sprinkle the shredded cheddar over the rice mixture in the skillet. Cover the skillet again for 1-2 minutes to allow the cheese to melt beautifully.

              Garnish and Serve: Remove the skillet from the heat. Garnish your delicious dish with freshly chopped cilantro. Serve it hot with a side of lime wedges for an extra zing!

                Prep Time, Total Time, Servings:

                  15 minutes | 40 minutes | Serves 4

                    - Presentation Tips: Consider serving the dish directly in the skillet for a rustic table appeal. Brighten it up with additional cilantro on top and arrange lime wedges around the skillet for guests to squeeze over their servings.