One-Skillet Chicken Thighs with Chile-Cheese Rice

What You Get

Onion

Poblano chiles

Boneless, skinless chicken thighs (see note below)

Long-grain white rice

Cilantro

Lime

Shredded cabbage

Jack cheese

What You'll Need

Garlic (optional)

Salt and freshly ground pepper

Canola oil

Chicken broth (optional)

Hot sauce (optional)

Step 1

Chop about 1 cup of the onion. Seed and chop the poblanos. Chop 2 cloves garlic, if you have any. Cut the chicken thighs into bite-size pieces and season with salt and pepper.

Step 2

In a large skillet over medium-high heat, warm 2 tablespoons canola oil. Add the chicken and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a plate.

Step 3

Return the pan to the heat, add the chopped onion and poblanos, and sauté until they start to soften, 5 minutes. Add the chopped garlic and stir until fragrant, 30 seconds. Stir in ¾ cup rice and 1½ cups chicken broth or water, season with ½ teaspoon salt, and return the chicken to the pan. Bring to a boil, then turn down the heat so the liquid is gently simmering, cover, and simmer until the liquid has mostly evaporated and the rice is tender, 20 minutes.

Step 4

Meanwhile, pick the cilantro, toss the stems, and chop the leaves. In a large bowl, whisk together 1 tablespoon lime juice, 3 tablespoons canola oil, and a pinch of salt. Add 1 tablespoon of the chopped cilantro and the shredded cabbage and toss to coat.

Step 5

Cut half of the cheese into cubes. When the liquid is almost gone from the pan, add the cubed cheese, cover again, and cook until melted, 5 minutes longer. Season with salt and pepper to taste and stir to combine.

Step 6

Spoon the chicken and rice into bowls, and sprinkle with the remaining chopped cilantro. Pile the cabbage slaw on the side and serve warm, with hot sauce, if you want a kick.