Southwestern Fiesta Chicken

By charlotteh371

Ingredients

• to 360°F 180°C. 360°F | 180°C.
• Place chicken thighs in a large shallow dish and season with salt; set aside.
• 1/4 to to mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce.
• 5 1 oven-proof skillet over medium high heat; sear the chicken skin side down first until golden for about 5 minutes. Turn and repeat on the other side. Drain most of the excess oil from the pan, leaving about 1 tablespoon for added flavour.
• Serve with the remaining sauce, lemon zest and slices, and sliced green onions (optional).

Preparation

Step 1

Add the rice, water, salt, lime juice, and cilantro to a medium pot. Stir well. Bring to a boil, then cover, reduce heat to low, and simmer for 14 minutes. Set aside and keep covered.
Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.
In the same skillet, increase the heat to high, and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
Add the drained black beans and tomatoes, rice, and chicken. Stir all to combine. Garnish with extra chopped cilantro and top with diced avocado. Serve and enjoy!! :)