One Skillet Chipotle-Ranch Chicken with Salsa Rice
Cozy comfort food with a hint of spice! Salsa in the rice adds a ton of flavor and is an easy way to add a vegetable to a one skillet meal.
Ingredients
- 4 large bone-in skin-on chicken thighs (or 6 small to medium)
- 1-2 tablespoons buttermilk ranch seasoning mix
- 1 tablespoon ground chipotle
- 1 onion, sliced
- 1 jarred roasted bell pepper, sliced
- 4 cloves garlic, sliced
- 1 1/3 cups jasmine rice
- 2 1/2 cups chicken stock
- 14 oz Sam’s Fresh Cantina Medium Salsa
Instructions
- Sprinkle chicken thighs all over with spices. In a large, deep skillet add a small amount of oil, the onion, pepper, and brown the chicken, skin-side down.
- Remove the chicken to a plate or bowl and set aside. Add the rice and garlic and stir for 1 minute.
- Add the stock and salsa and bring to a boil. Reduce heat, stir, and return the chicken to the pan, skin side up.
- Cover and cook until the chicken and rice are cooked through, about 25 minutes. Serve immediately.
Notes
Spice it up! Add ground chipotle to taste to the stock before adding it to the pan.
Use homemade ranch mix and homemade stock for bonus points for effort.