Spanish-style skillet chicken with rice
10
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
A fantastic one-pot meal, chicken and rice is the essence of Spanish comfort food. Tender rice and chicken are flavored with sauteed onion and garlic, then married in flavor with tart cherry tomatoes, smoky paprika and cumin. The final addition of briny olives rounds out the dish. Perfect for a warming family dinner, this dish is on the table in under and hour and cooks in one-pot, making clean-up a snap. Sweet smoked paprika is the more tame variety but hot smoked paprika will add a nice kick to your dish.
Ingredients
Olive oil
2 tsp
Garlic
2 medium clove(s)
Uncooked onion(s)
1 medium
Uncooked boneless skinless chicken thigh(s)
15 oz
Paprika
1 tsp
Ground cumin
0.5 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Red bell pepper(s)
2 large
Cherry tomato(es)
2 cup(s)
Canned chicken broth
1.75 cup(s)
Uncooked white rice
1 cup(s)
Olives
15 gm
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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