This Mexican Chicken & Rice Skillet is a 30-minute one pan meal that is perfect for weeknight dinner. Flavourful cauliflower rice and veggies are topped with spicy seared chicken which is all cooked in one big pan.
In a small bowl stir together the cumin, paprika, chili powder and salt. Season the chicken thighs on both sides with the spice mixture.
Heat 1 tbsp olive oil on medium high heat in a cast iron skillet or oven proof pan. Once hot, add in the chicken thighs and sear them on both sides (approx 3 minutes per side). Set the chicken aside on a plate once its golden in colour (don't worry about whether its cooked through)
Increase the heat to high. Add to the skillet the diced jalapeno, garlic and onion and saute for 3-4 minutes before adding in the chopped bell peppers and cherry tomatoes. Give the veggies a stir and then add the canned tomatoes, chipotle in adobo and spices.
Once the sauce is well mixed stir in the chicken stock and cauliflower rice and bring to a boil. Allow the mixture to simmer for 3 minutes before arranging the chicken thighs around the pan on top of the rice. Transfer the skillet to the oven to cook for 6-8 minutes until the chicken is fully cooked through and most of the liquid in the pan has been absorbed.
Garnish with your toppings of choice before serving.