Chicken and a Lot o’ Peppers in a Skillet with Rice


  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 1 1/2 cups rice
  • Salt and pepper
  • 5 sprigs fresh thyme
  • 4 cups chicken stock, divided
  • 8 boneless, skinless chicken thighs
  • 1 cup all-purpose flour (eyeball it)
  • 1 large red onion
  • 3 large cloves garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 ribs celery
  • 1/2 cup flat leaf parsley leaves (a couple of handfuls)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup sliced pepperoncini peppers
  • 1 cup dry white wine
  • 1 can diced tomatoes (15 ounces)


Place a medium size saucepot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the rice, some salt and pepper and the sprigs of thyme. Stir to coat in the EVOO and cook for about 1 minute. Add 3 cups of the chicken stock and bring up to a bubble. Place a lid on the pot, then turn the heat down to medium and cook until the rice is tender, about 18 minutes.

Place a large skillet over medium-high heat with two turns of the pan EVOO, about 2 tablespoons. Season the chicken thighs with salt and pepper. Place the flour in a shallow dish and add the seasoned chicken thighs and coat thoroughly in the flour. Shake off any excess flour and transfer the chicken to the hot skillet and arrange in an even layer. Brown on the first side for 4-5 minutes, using this cooking time to get all the veggies ready.

Roughly chop up the onion and garlic. Chop up the red, yellow and green bell peppers into thick strips. Thinly slice the celery and roughly chop the flat leaf parsley. Flip the chicken thighs over in the skillet and add the onion, garlic, bell peppers and celery to the top of the skillet. Don’t bother stirring them in yet; let the thighs continue to brown for 2-3 minutes, then give the skillet a stir to incorporate the veggies, crushed red pepper flakes and the sliced pepperoncini. Continue to cook for about 4-5 minutes, stirring every now and then. Add the white wine and cook for 1 minute.

Add the remaining 1 cup of chicken stock and the tomatoes. Place a piece of foil over the skillet and bring up to a simmer for 5 minutes covered with the foil, then remove the foil and continue to simmer for another 3-4 minutes to lightly thicken up the liquids. Add the flat leaf parsley and stir to combine.

To serve, fluff the rice with a fork, remove the thyme stems and divide the rice between 4 shallow serving bowls. Top the rice with the chicken and veggies.

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