Spanish-Style Skillet Chicken with Rice
- Total Time
- 0:55
- Prep
- 0:15
- Cook
- 0:40
- 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.
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olive oil2 tsp
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garlic clove(s)2 clove(s), medium, minced
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uncooked onion(s)1 medium, chopped
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uncooked boneless skinless chicken thigh(s)15 oz, cut into bite-size pieces (about 6 thighs)
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paprika1 tsp, Spanish-smoked variety, or to taste
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ground cumin½ tsp
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table salt½ tsp, or to taste
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black pepper¼ tsp, freshly ground, or to taste
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sweet red pepper(s)2 large, roasted, cut into strips*
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fresh cherry tomato(es)2 cup(s), halved
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canned chicken broth1 ¾ cup(s)
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uncooked white rice1 cup(s), converted-variety
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olive(s)15 medium, green, sliced
- 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.
- 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.