Mexican Chicken & Rice
5 chicken thighs*
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 1/2 cups long grain rice
1/2 onion, diced
4 garlic cloves, minced
2 1/4 cups water
1 tablespoon + 1 teaspoon chicken bouillon powder
8 oz canned tomato sauce
Combined, paprika, cumin, oregano and garlic powder in a small bowl .
Drizzle and rub oil all over the chicken. Sprinkle both sides with seasoning, salt, and pepper.
Heat oil in a pan over medium high heat and sear chicken on both sides for 3 minutes. Remove, set aside and wipe and clean. Add more oil and sauté onions and garlic for 2 minutes over medium heat.
Add rice and cook for another minute.
Stir in water, tomato sauce and chicken bouillon powder.
Return chicken back to the pan and bring to a boil. Cover and cook over medium low for 25 minutes or until rice is tender. Squeeze lime juice over the top and sprinkle over chop cilantro.
*I used bone in chicken thighs and remove the skin.