One Skillet Chicken Chili Bake

Photo from Half Baked Harvest

I recently made this recipe for a chicken chili from Half Baked Harvest.  I love following her on Instagram, as well as her blog/website.  She has a new cookbook coming out later this month!  Anyway, as I often do with recipes, I made a few changes to simplify things.  Be sure to click over to look at the original recipe, but here is my "easy" version.  This would be an easy recipe to mix and match flavors and ingredients!

2 T olive oil

1 onion, chopped

1 pound boneless chicken breast or thighs, cubed

4 cloves garlic, minced

1 fresh jalapeno chopped OR jar jalapeno chopped

1 t paprika

1 t chili powder

2 t ground cumin

salt and pepper

1 cup rice

1 can green enchilada sauce

1 can white beans, drained

1 cup shredded cheese (pepper jack, colby jack or cheddar)

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1.  Preheat oven to 425F.

2.  In a large skillet (I used cast iron,) heat olive oil over high heat.  When oil shimmers, add the onion and chicken.  Cook for 5 minutes.  Stir in garlic, jalapeno, spices, and pince of salt and pepper.  Cook 5-10 minutes.  

3.  Stir in rice, cook for 1-2 minutes to toast.  Add 2 cups water.  Bring to boil.  Place lid on skillet and turn down heat to lowest setting.  Allow rice to cook 15 minutes.  

4.  Stir in green sauce and beans.

5.  Remove from heat and sprinkle cheese over top.  Bake for 15-20 minutes at 425F.