- 2 cups brown rice
- 2 large bell peppers
- 1 large onion
- ½ small serrano pepper
- 2 limes
- 2 pounds boneless, skinless chicken thighs
- 2 Tablespoons canola oil
- ¾ cup orange juice
- ¼ cup water
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Cutting board
- Large skillet
- Measuring cups
- Measuring spoons
- Medium pot
- Rubber spatula
- Sharp knife
- Small bowl
- Cook brown rice following package directions. While rice cooks, make chicken and veggies.
- Rinse and dice bell peppers. Peel, rinse, and dice onion. Rinse and mince chili pepper.
- Rinse limes and cut in half. In a small bowl, squeeze juice. Discard seeds.
- Trim any excess fat from chicken. Cut into 1-inch cubes.
- In a large skillet over medium-high heat, heat oil. Add chicken cubes. Cook until brown on all sides, about 3–4 minutes. If needed, brown in 2 batches.
- Add onion, chili pepper, and bell peppers. Cook 3 minutes more.
- Stir in lime juice, orange juice, water, thyme, salt, and pepper. Bring to a boil. Reduce heat to low. Cook uncovered until chicken is cooked through, about 15–20 minutes. If sauce is not yet thick and syrupy, turn heat to medium-high. Simmer, stirring constantly, until sauce thickens.
- Serve over brown rice.
- Add color and nutrition. Top chicken with diced avocado or more diced bell peppers.
- Try different whole grains. Serve over whole grain couscous, barley, or quinoa instead of brown rice.
- You can also use cubed pork loin or boneless, skinless chicken breasts instead of chicken thighs. Cook for same amount of time and at same temperature.
- If you need to multiply the recipe, add only enough liquid to cover the chicken while it cooks. If doubling, use about 1¼ cups orange juice and ⅓ cup water.