One Skillet Cheesy Brazilian Chicken Rice Bake
- Prep Time:
- 15 min
- Cooking Time:
- 30 min
- Serves:
- 4 - 6
Ingredients
1 1/2 lb. boneless skinless chicken thighs, cubed
Juice of one large lime
1/4 cup extra virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
2 cups long-grain rice
2 tsp. GF ground cumin
1/4 tsp. GF ground cinnamon
1/4 tsp. GF turmeric
1/4 tsp. GF chili pepper flakes or to taste
1 large poblano pepper, deseeded and diced
2 medium tomatoes, roughly chopped
1/2 cup frozen peas
1/2 cup chopped cilantro
2 Tbsp. Chopped parsley
Sea salt and GF ground black pepper to taste
2 cups shredded good melting cheese (mozzarella, fontina, Monterey jack, cheddar, gouda or Swiss cheese)
Optional toppings; avocado slices, lime wedges, cilantro, parsley, chopped tomatoes
Instructions
- Combine chicken with lime juice, parsley and 1 tablespoon of cilantro. Season with salt and pepper and marinate for 1 hour
- Preheat oven to 425 F
- In a large oven-proof skillet, or a large pot, heat olive oil over medium heat. Add onions and garlic and cook until the onions are translucent about 5 minutes. Stir in chicken with the marinade, cumin, cinnamon, turmeric and chili pepper flakes. Cook until the chicken starts to brown, about 5 minutes. Stirring as needed
- Stir in rice until combined. Add 3 cups of boiling water, poblano pepper, tomatoes, peas and season with salt and pepper. Bring to boil, reduce heat to medium-low and cover. Cook for 10 minutes Remove from the heat, stir in remaining cilantro and sprinkle with cheese. Transfer to the oven and bake without the lid for 10 minutes until the cheese has melted
- Serve immediately with desired toppings
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