One-Pan Green Chile Chicken Rice

Ingredients

• 2 tbsp. neutral oil
• 2 lb. skin-on, bone-in chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 c. long-grain white rice
• 1 (4-oz.) can green chiles
• 2 c. low-sodium chicken broth
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 3/4 c. shredded mozzarella
• 1/4 c. sour cream
• 1/4 c. chopped fresh cilantro
• Lime wedges, for serving

Directions

1. Step 1In a large, deep-sided skillet over medium-high heat, heat oil. Season chicken all over with salt and pepper. Arrange chicken in skillet skin side down and cook, turning occasionally, until browned, about 5 minutes per side. Transfer chicken to a plate. 
2. Step 2Reduce heat to medium. In same skillet, cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and cook, stirring frequently, until slightly toasted and fragrant, about 2 minutes. Add chiles and cook, scraping up any browned bits on bottom of pan. Add broth, oregano, and cumin; season with salt and pepper. Return chicken to skillet and bring to a boil, then cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked and chicken is cooked through, 12 to 15 minutes. Transfer chicken to a clean plate. 
3. Step 3Add cheese and sour cream to skillet and stir until melted. Stir in cilantro. 
4. Step 4Return chicken to skillet. Serve with lime wedges alongside.