One Pan Cheesy BBQ Ranch Chicken Skillet

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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Ingredients

1 tablespoon olive oil
4 chicken thighs
salt and pepper to taste
1/4 cup BBQ sauce
1 (15 ounce) can of corn, drained and rinsed
1 (15 ounce) can of black beans, drained and rinsed
1 seeded and mince chile pepper
1/4 cup fresh cilantro, chopped
1/4 cup Hidden Valley Cilantro Lime Ranch dressing
1 1/2 cups long grain white rice (not instant rice)
1 cup chicken broth
1 1/2 cups water
salt and pepper to taste
1/2 cup Mexican blend cheese
2 roma tomatoes, diced
chopped cilantro, green onion, and avocado for garnish

Instructions

Preheat oven to 350F.

Heat oil in a large (12 inch) and deep skillet over medium high heat.

Season chicken on each side with salt and pepper to taste.
Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with bbq sauce while the other side cooks. Place chicken on a plate and set aside.

Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2-3 minutes. Stir in the cilantro and ranch and stir to combine.

Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.

Cover and cook for 30 minutes.

Remove from the oven and sprinkle with the cheese, chile pepper, and tomatoes. Return to the oven for 5-10 more minutes or until cheese is fully melted and chicken is cooked through.

Garnish with more cilantro, green onion, and avocado if desired. Enjoy!

Slightly adapted from a recipe from thecookierookie.com