The Skillet Recipe

Prepare ingredients

Wash and dice the small red potatoes into 1/2-inch cubes (about 2 cups). Rinse the rice under cold water until the water runs mostly clear. Pat chicken thighs dry and cut into 1-inch pieces. Slice kielbasa into 1/4-inch rounds. Peel and dice the yellow onion. Core, seed and dice the red and green bell peppers into 1/2-inch pieces. Mince the garlic. Measure out spices and set aside.

Brown the chicken

Heat a 12-inch cast-iron skillet or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. When butter is foaming, add the chicken pieces in a single layer, spacing them so they brown (do not crowd — work in batches if needed). Season the chicken lightly with 1/2 teaspoon kosher salt and a few grinds of black pepper. Cook 3–4 minutes without moving, then stir and cook another 2 minutes until golden but not fully cooked through. Remove chicken to a plate and cover loosely.

Brown the kielbasa

Return skillet to medium-high heat; add remaining 1 tablespoon olive oil if pan looks dry. Add kielbasa rounds and sauté 3–4 minutes, stirring occasionally, until edges are browned and some fat renders. Remove kielbasa to the plate with the chicken.

Soften the aromatics

Lower heat to medium. Add diced onion to the skillet and sauté 3–4 minutes until translucent. Add bell peppers and continue cooking 4–5 minutes until peppers begin to soften. Stir in minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in tomato paste and cook 1 minute. Add smoked paprika, cumin, oregano, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and remaining black pepper; toast spices with the vegetables for 30–45 seconds. Add Worcestershire sauce and stir to combine.

Combine rice and liquid

Add the rinsed rice to the skillet and stir to coat grains with the spiced vegetable mixture for 1 minute. Stir in diced potatoes and pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the pan. Return the browned chicken and kielbasa (and any accumulated juices) to the skillet, distributing evenly.

Simmer covered

Bring the skillet to a gentle boil over medium-high heat. Once bubbling, reduce heat to low, cover tightly with lid (or foil + lid) and simmer gently for 18–20 minutes, until rice is tender and potatoes are cooked through. Avoid lifting the lid during cooking to maintain steam.

Add corn and rest

Uncover and scatter frozen corn over the top; do not stir immediately. Recover and let sit off heat for 5 minutes to allow residual heat to thaw corn and meld flavors. Then gently fluff rice with a fork, folding corn and ingredients together so the mixture is even.

Adjust seasoning and finish

Taste and adjust salt and pepper as needed. Stir in lemon juice for brightness. If using, sprinkle shredded cheddar cheese over the top and cover for 2 minutes to melt.

Garnish and serve

Sprinkle chopped fresh parsley over the skillet. Serve hot directly from the skillet, dividing into 4 portions.