In a large nonstick skillet, heat the olive oil over medium-high heat. Make sure the oil is hot but not smoking before adding the next ingredient. A good way to test this is by dropping a small piece of onion into the pan; it should sizzle immediately.
Add the chicken thigh pieces and cook them until they are browned on the outside. This should take about 3 minutes. Be careful not to overcrowd the skillet, as this can cause steaming instead of browning.
Once the chicken is browned, add the minced garlic, diced onion, smoked paprika, onion powder, kosher salt, and pepper to the skillet. Sauté for 2 minutes until the onions are softened and the spices are fragrant. Keep stirring to prevent burning.
Stir in the red bell pepper, green bell pepper, black beans, corn, diced tomatoes, white rice, and chicken broth. Make sure everything is well combined.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid. This step is crucial, as it helps to trap the steam that will cook the rice and chicken simultaneously.
Let it simmer for 15 to 20 minutes, or until the chicken is cooked through and the rice is tender. Check the rice occasionally. You want it to absorb the broth without becoming mushy.
Once cooked, taste the dish and adjust the seasonings if necessary. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accuracy.
Sprinkle the Mexican blend cheese over the top of the Fiesta Chicken and cover the skillet again. Allow it to sit for a few minutes until the cheese melts into a gooey layer of deliciousness.
Finally, serve the Fiesta Chicken warm, garnished with optional toppings such as fresh cilantro, jalapeño slices, sliced avocado, a dollop of Greek yogurt or sour cream, and wedges of lime. Each topping adds a fresh twist!
