Spicy Chicken Casserole
Perfectly bold and deeply satisfying, this Spicy Chicken Casserole is a one-pot wonder your taste buds will thank you for. Featuring tender, seared chicken thighs paired with a hearty blend of vibrant vegetables—like sweet red bell peppers, spicy jalapeños, and aromatic onions—this casserole highlights smoky spices like cumin, paprika, and chili powder for a flavorful punch. Simmered in savory chicken broth with uncooked rice, this dish transforms into a bubbly, cheesy masterpiece after a quick bake in the oven. Finished with a sprinkle of fresh cilantro, it's a deliciously layered meal that’s easy to make and perfect for feeding the family or meal prepping. Bursting with flavor and ready in just one hour, it's the ultimate comfort food with a spicy twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 Yellow onion
- 1 Red bell pepper
- 4 Garlic cloves
- 1 Jalapeño pepper
- 14.5 oz Canned diced tomatoes
- 1 cup Chicken broth
- 1 cup Uncooked white rice
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Shredded sharp cheddar cheese
- 0.25 cup Fresh cilantro
Instructions
Preheat the oven to 375°F (190°C).
Dice the chicken into bite-sized pieces and season with a pinch of salt and pepper.
In a large oven-safe skillet or casserole dish, heat 2 tablespoons of olive oil over medium heat.
Add the chicken to the skillet and cook for 4-5 minutes until browned on the outside. Remove the chicken and set aside.
Dice the onion, bell pepper, and jalapeño. Mince the garlic cloves.
In the same skillet, add the diced onion, bell pepper, and jalapeño. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the uncooked rice to the skillet and stir to coat with the vegetable mixture.
Pour in the diced tomatoes (with their juices) and chicken broth. Stir to combine.
Season the mixture with cumin, paprika, chili powder, salt, and black pepper. Stir well.
Return the cooked chicken to the skillet and mix everything evenly.
Cover the skillet with an oven-safe lid or tightly with aluminum foil.
Bake the casserole in the preheated oven for 30 minutes.
After 30 minutes, remove the lid or foil, sprinkle the shredded cheddar cheese over the top, and return the dish to the oven.
Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes.
Sprinkle the chopped fresh cilantro over the top for garnish before serving.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 4648 mg | 202% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 22.5 g | ||
| Protein | 171.3 g | 343% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1148 mg | 88% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
