Equipment Needed
- Large, deep skillet or Dutch oven with a tight-fitting lid
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or spatula
- Citrus juicer (or just your strong hands!)
Step-by-Step Instructions
First, let’s get our chicken perfectly seasoned. In a bowl, toss the diced chicken with 1 tablespoon of the olive oil, the chili powder, cumin, smoked paprika, garlic powder, onion powder, a big pinch of salt, and a few cracks of black pepper. I like to really get my hands in there and massage it all together—it ensures every single piece is coated and will be bursting with flavor. Let it sit while you slice your veggies; even that 5-minute rest makes a difference.
Heat your large skillet or Dutch oven over medium-high heat. Add the remaining tablespoon of oil. Once it shimmers, add the chicken in a single layer. This is crucial: don’t crowd the pan! I made this mistake the first time and ended up steaming the chicken instead of getting those nice, browned bits. Let it cook undisturbed for 4-5 minutes per side until beautifully golden brown. It won’t be fully cooked through yet, and that’s okay! Scoop it out onto a clean plate. The sight and smell at this point is pure motivation.
In the same skillet, you’ll see those glorious browned bits stuck to the bottom. That’s flavor gold! Add your sliced onions and bell peppers right into that goodness. Sauté them for about 6-7 minutes, stirring occasionally, until they’ve softened and started to caramelize at the edges. Then, add the minced garlic and stir for just 30 seconds until fragrant—you’ll know it’s ready when the aroma hits you and makes your stomach growl.
Now, for the magic. Stir in the rinsed rice, toasting it for a minute with the veggies. Pour in the chicken broth and the entire can of diced tomatoes with green chiles. Give it all a good stir, scraping up any remaining browned bits. Nestle the partially cooked chicken and any accumulated juices back into the pan. Bring it to a boil, then immediately reduce the heat to low, cover tightly with the lid, and walk away. Set a timer for 18 minutes. Do not peek! Let the steam do its work. After the time is up, remove it from the heat and let it sit, still covered, for 5 more minutes. Then, fluff it with a fork, stir in the fresh lime juice, and get ready to be amazed.(See the next page below to continue…)