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One Pan Kosher Chicken Fajita Rice Skillet Recipe

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika, garlic powder, broth. Pesach recipes and menu planner

Meat (Fleishig)

A chicken fajita rice skillet puts fajita flavors and rice in one pan. Spiced chicken thighs are seared with peppers and onion, then tossed with day-old rice, diced tomatoes and broth and finished with lime, cilantro and avocado.

Use Day-Old Rice

Cold, cooked rice holds its shape and absorbs the sauce without turning mushy. Brown the chicken in batches so it sears, then cook the peppers and onion until charred at the edges. Add the rice, tomatoes and broth and stir until heated through and the liquid is absorbed. Chicken breasts work but cook faster; add a diced jalapeño for heat.

Kosher Notes

This is a meat (fleishig) recipe, so serve it with avocado and lime rather than cheese or sour cream. Use kosher chicken broth.

Leftovers

Leftovers reheat well in the microwave or skillet with a splash of broth.

One Pan Kosher Chicken Fajita Rice Skillet Recipe
This one-pan chicken fajita rice skillet combines tender chicken, colorful peppers, and perfectly seasoned rice in a single cast iron pan for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp olive oil divided
  • 1 large yellow onion sliced
  • 1 large red bell pepper sliced
  • 1 large green bell pepper sliced
  • 3 cloves garlic minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 3 cups cooked white rice preferably day-old and chilled
  • 1 cup low-sodium chicken broth
  • 1 can diced tomatoes 14.5 oz, drained
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 large avocado sliced, for serving
  • 1 lime lime wedges for serving

What I use for this recipe

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Method
 

  1. Season the chicken pieces with salt and pepper. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well and set aside.
  2. Heat 1 tablespoon olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides. Remove chicken to a plate and set aside.
  3. Add remaining 1 tablespoon olive oil to the same skillet. Add sliced onions and bell peppers. Cook for 4-5 minutes until they start to soften, stirring occasionally.
  4. Add minced garlic and the spice mixture. Stir constantly for 30 seconds until fragrant.
  5. Return the chicken to the skillet and stir to coat with the spice mixture. Add the drained diced tomatoes and chicken broth. Bring to a simmer.
  6. Add the day-old rice to the skillet, breaking up any clumps with a spoon. Stir everything together gently to combine.
  7. Reduce heat to medium-low, cover, and cook for 8-10 minutes until the liquid is absorbed and the rice is heated through. Stir occasionally to prevent sticking.
  8. Remove from heat and stir in lime juice and fresh cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Serve immediately with sliced avocado and lime wedges on the side.

Notes

For best results, use rice that's been cooked and refrigerated overnight. Fresh rice can become mushy. This dish reheats well in the microwave or on the stovetop with a splash of chicken broth. You can substitute chicken breasts for thighs, but reduce cooking time to prevent overcooking. For extra heat, add a diced jalapeño with the bell peppers.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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