ONE POT MEXICAN CHICKEN AND RICE

ONE POT MEXICAN CHICKEN AND RICE 5 chicken thighs bone in and skin on 1 yellow onion diced 1 teaspoon garlic powder 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon paprika 1 teaspoon kosher salt 1/4 teaspoon cayenne pepper 2 tablespoons olive oil 1 cups white rice uncooked 1 tablespoon garlic minced 2 cups chicken stock 1 cup salsa 1/2 red bell pepper minced Parsley minced for garnish (optional) Preheat your oven to 350 degrees. Heat the cast iron skillet on high heat. Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper. Add the chicken, skin side down and cook until browned, 4-5 minutes. Flip and cook an additional 3-4 minutes. Push the chicken to the side (or onto a plate). Add the olive oil to your cast iron skillet and heat on medium-high. Add in the onions and start to cook for 3-4 minutes. Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring. Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling. Pour in the chicken stock and put the chicken back in skin side up. Bake covered with foil for 35-40 minutes.