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Chicken and Rice Taco Skillet – Gluten-Free, Dairy-Free Meal

Chicken and Rice Taco Skillet – Gluten-Free, Dairy-Free Meal

Description

Welcome to a delicious and wholesome dish that brings the flavors of a classic taco into one comforting skillet meal. Our Chicken and Rice Taco Skillet is not only gluten-free and dairy-free, but it’s packed with savory taco seasoning, juicy chicken thighs, and tender veggies. Whether you’re craving something satisfying for a weeknight dinner or looking for a gluten-free taco-inspired dish, this recipe will hit the spot!

Ingredients

Scale

 

  • For the Chicken:
    • 2 lbs boneless skinless chicken thighs
    • 1 teaspoon kosher salt
    • 2 tablespoons taco seasoning
    • 3 tablespoons avocado oil
  • For the Rice and Veggies:
    • 1 small red bell pepper, thinly sliced
    • 1 small green bell pepper, thinly sliced
    • ½ yellow onion, thinly sliced
    • 2 garlic cloves, minced
    • 1 cup white jasmine rice, rinsed well and drained
    • ¼ teaspoon kosher salt
    • 1 tablespoon taco seasoning
    • Zest of ½ lime
    • 2 tablespoons lime juice
    • 1 ½ cups chicken broth
    • ¼ cup finely chopped cilantro leaves, plus more for garnish
  • Optional For Serving:
    • Guacamole
    • Sour cream (omit to keep dairy-free)
    • Corn tortilla chips
    • Sliced jalapenos

Substitution Suggestions

  • If you need to keep this dish vegan, you can substitute the chicken with tofu or plant-based chicken alternatives.
  • To enhance the flavor, you can use brown rice instead of jasmine rice, though it will require a longer cooking time.

Instructions

Step 1: Prepare the Chicken

Start by trimming excess fat from the chicken thighs and patting them dry. Season both sides with kosher salt and taco seasoning for that perfect taco flavor.

In a large oven-safe skillet, heat the avocado oil over medium-high heat. Once hot, place the chicken thighs in a single layer and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it aside. Don’t worry if it’s not fully cooked—it will finish cooking in the oven.

Step 2: Start the Veggies

In the same skillet, reduce the heat to medium and add your thinly sliced bell peppers, onions, and minced garlic. Stir frequently, cooking for about 4 minutes until the veggies are tender and fragrant.

Step 3: Toast the Rice

Next, add the rinsed jasmine rice to the skillet, along with salt and taco seasoning. Stir and cook the rice for about 2 minutes to lightly toast it and infuse it with the flavors of the veggies and spices.

Step 4: Add Liquids and Chicken

Pour in the chicken broth, lime zest, and lime juice. Stir everything together, and then return the chicken thighs to the skillet, nestling them into the rice mixture.

Step 5: Bake

Cover the skillet with a lid or foil and transfer it to a preheated oven at 350℉. Bake for 25 minutes. After 25 minutes, uncover the skillet and bake for an additional 8 to 10 minutes, or until the rice is tender and the chicken is fully cooked.

Step 6: Serve

Once the dish is done baking, fluff the rice with a fork and garnish with freshly chopped cilantro. Serve hot with optional toppings like guacamole, jalapenos, or tortilla chips for extra crunch.

Equipment

Notes

  • Use fresh lime juice for a more vibrant and zesty flavor.
  • Make sure to toast the rice before adding liquids to bring out its nutty flavor.
  • If you want a spicier version, add more taco seasoning or a pinch of cayenne pepper.
  • For an even heartier dish, add black beans or corn to the rice mixture before baking.

Find it online: https://optimalrecipes.com/chicken-and-rice-taco-skillet-gluten-free-dairy-free-meal/