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8

Spanish-Style Skillet Chicken with Rice

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

garlic clove(s)

2 medium clove(s), minced

uncooked onion(s)

1 medium, chopped

uncooked boneless skinless chicken thigh(s)

15 oz, cut into bite-size pieces (about 6 thighs)

paprika

1 tsp, Spanish-smoked variety, or to taste

ground cumin

½ tsp

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

sweet red pepper(s)

2 large, roasted, cut into strips*

fresh cherry tomato(es)

2 cup(s), halved

canned chicken broth

1¾ cup(s)

uncooked white rice

1 cup(s), converted-variety

olive(s)

15 gm, 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.
Notes
*To roast a pepper, place it over a flame and scorch it on all sides. Place the pepper in a paper bag, close it tightly and set it aside for 30 minutes; remove pepper from bag and scrape off skin with your hands or a paper towel. Then core and seed pepper. If desired, you can buy jarred roasted red peppers packed in water and just rinse the peppers before using them.Add a splash of sherry vinegar when serving (optional).

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