Mexican Chicken Taco Skillet
The ultimate comfort food, Mexican Chicken Taco Skillet is a deliciously easy weeknight dinner packed with flavor. Juicy chicken, zesty taco seasoning, and crunchy Doritos make this dish a family favorite. Make it tonight for a satisfyingly quick meal!
Equipment
- Blender
- Skillet
- Cutting Board
- Large Pot
- Wooden Spoon
- Saucepan
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 packet taco seasoning
- 1 can diced tomatoes 14 ounces
- 1 can mexicorn (corn and pepper blend), drained 11 ounces
- 3/4 cup white rice, long grain (I use Jasmine)
- 2 cups chicken broth
- 6 ounces colby jack cheese, shredded
- 1 bag Nacho Cheese flavored Dorito chips
- to taste sour cream, diced tomatoes, diced avocado, black olives, cilantro for topping
Instructions
- Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken thighs in the oil until the chicken is browned and the onion is tender, about 5 minutes.
- Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice, and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
- Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!