2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
6 boneless skinless chicken thighs (about 1 1/2 to 2 pounds)
2 tablespoons vegetable oil, divided
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1 medium onion, sliced (about 1 1/2 cups)
1-1/4 cups Jasmine rice
1 can (10 oz each) Ro*Tel® Serrano Diced Tomatoes with Serrano Peppers, undrained
2 cups chicken stock
chopped cilantro, lime wedges and sour cream, optional
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 38 mg | 4% |
| Carbohydrate | 39 g | 13% |
| Cholesterol | 115 mg | 38% |
| Total Fat | 12 g | 19% |
| Iron | 3 mg | 17% |
| Calories | 377 kcal | 19% |
| Sodium | 1177 mg | 49% |
| Protein | 26 g | 52% |
| Saturated Fat | 3 g | 14% |
| Sugars | 3 g | 0 |
| Dietary Fiber | 2 g | 6% |
| Vitamin C | 55 mg | 92% |
| Vitamin A | 692 iu | 14% |
Stir together salt, chili powder, pepper, oregano, garlic powder and cumin in small bowl. Season chicken on both sides with about half of the spice mixture.
Heat a large skillet over medium-high heat until hot. Pour in 1 tablespoon oil, peppers and onion. Cook until vegetables are lightly browned, about 5 minutes, stirring occasionally. Remove to a plate and set aside.
Add remaining 1 tablespoon oil and chicken to skillet. Cook until chicken is browned, about 3 minutes a side. Remove to a plate.
Add rice, undrained tomatoes, chicken stock and any remaining spice mixture to skillet and stir to combine. Place chicken on top of rice; bring to a boil. Reduce heat to low, cover and simmer 15 minutes, until rice is tender, and chicken is cooked through (180°F).
Pour peppers and onions back into skillet and continue heating until hot, about 3 minutes. Serve with chopped cilantro, lime wedges and sour cream, if desired.
Chicken Fajita Skillet
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