Spanish-Style Skillet Chicken with Rice
7
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A fantastic one-pot meal. Roast your own red peppers or streamline the process and reach for some from a jar.
Ingredients
Olive oil
2 tsp(s)
Garlic
2 clove(s), large, minced
Onion
1 medium, chopped
Uncooked boneless skinless chicken thigh
15 oz, boneless, cut into bite-size pieces (about 6 thighs)
Smoked paprika
1 tsp(s), Spanish-smoked variety, or to taste
Cumin seeds
½ tsp(s), or to taste
Table salt
½ tsp(s), or to taste
Black pepper
¼ pinch(es), freshly ground, or to taste
Red bell pepper
2 large, roasted, cut into strips*
Cherry tomatoes
2 cup(s), halved
Chicken broth
1¾ cup(s)
Uncooked white rice
1 cup(s), converted-variety
Olives
15 large, green, sliced
Instructions
1
Heat oil in large nonstick skillet over medium heat. Add garlic and onion; cook, stirring frequently, until slightly golden, about 5 to 8 minutes. Add chicken; brown 3 minutes per side. Stir in paprika, cumin, salt, pepper, red pepper and tomatoes.
2
Add broth and bring to a boil; stir in rice. Cover skillet, reduce heat to low and simmer until rice is tender, about 22 minutes. Remove from heat and stir in olives; set aside, covered, for 5 minutes. Yields about 1 3/4 cups per serving.
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