One Pan Chicken & Rice

• 2 – 3 LB boneless, skinless chicken thighs (cut into 1″ pieces)
• 2 TSP onion powder
• 2 TSP garlic powder
• 2 TSP paprika
• 2 TSP Goya Adobo All Purpose Seasoning
• ¼ TSP black pepper
• 2 TSP salt (divided)
• Olive oil
• 3 TBS butter
• 1 red bell pepper (diced)
• 1 MED onion (diced)
• 6 cloves garlic (minced)
• ½ C carrots (diced)
• 1 C uncooked rice
• 2 C chicken stock

1. Combine the onion powder, garlic powder, paprika, Goya, ¼ TSP pepper and 1 TSP salt in a small bowl and mix.
2. Season the chicken thighs on all sides with the seasoning mix, making sure they are well coated.
3. Preheat a medium skillet (that has a tight fitting lid) over high heat. Add the olive oil and sear the chicken thighs for about four minutes on each side or until they develop a nice golden crust. Set aside.
4. Add the butter to the pan, and once melted add the bell pepper, onion, and carrots. Sauté until the onions are soft and turning clear, then add the garlic and cook for 1 minute.
5. Add in the rice and sauté together with the vegetables for a few minutes. Add in the chicken broth and remaining 1 TSP salt and bring to a simmer.
6. Place the chicken right on top of the rice and cover it with a lid. Cook for 20 minutes on medium low heat or until the rice is tender.
7. Once done turn off the heat and leave the lid on and let sit 5 minutes before serving.

Yields 6 servings.