Mexican Chipotle Chicken Thighs with Roasted Peppers

Ingredients

• 1.5 lb lb chicken thighs
• 1 can (14.5 oz) can canned diced tomatoes
• 2 chipotle chilies in adobo sauce
• 2 bell peppers
• 1 yellow onion
• 3 cloves clove garlic
• 2 tablespoons tablespoon olive oil
• 3/4 cup cup basmati rice
• 1 teaspoon teaspoon ground cumin
• 1 teaspoon teaspoon dried oregano
• 3/4 teaspoon teaspoon salt
• 1/4 cup cup fresh cilantro

Instructions

1. 1

   Preheat oven to 400°F (200°C). Cook basmati rice according to package directions.

2. 2

   Season chicken thighs with salt, cumin, and oregano.

3. 3

   Heat olive oil in an oven-safe skillet over medium-high heat; sear chicken 3 minutes per side until golden. Transfer to a plate.

4. 4

   In the same skillet, saute sliced onion, bell peppers, and garlic for 5 minutes.

5. 5

   Stir in diced tomatoes and minced chipotle chilies; nestle chicken back into the skillet.

6. 6

   Bake 18-20 minutes until chicken reaches 165°F internally.

7. 7

   Serve over rice, garnished with chopped cilantro.