This is our take on the traditional Spanish rice and chicken. Not 100% authentic, but 100% delicious!
Servings: 6servings
Ingredients
2tspgarlic powder
2tsporegano
1 ½tsppaprika
2tspkosher salt
1tspblack pepper
2lbsboneless skinless chicken breasts, cut into 2-3 inch pieces
3tbspolive oil, divided
1onion, finely chopped
1green pepper, seeded and finely chopped
½tspred pepper flakes
2clovesgarlic
1 ½tbsptomato paste
2 ½cupsinstant white rice
2 ½cupschicken stock
¼cupfresh cilantro, finely chopped
Get Recipe Ingredients
Instructions
In a small bowl, mix together the garlic powder, oregano, paprika, salt, and pepper. Pat the chicken dry and season with the spice mixture.
In a large skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the chicken pieces in a single layer and brown (about 3 minutes per side). Transfer chicken to a plate.
Add the remaining 2 tbsp of olive oil to the pan. Add the onion and green pepper and cook until soft, about 5 minutes. Stir in the red pepper flakes, garlic, and tomato paste. Bring to a simmer.
Stir in the rice and chicken stock. Arrange the chicken on top of the rice. Cover and simmer for about 10 minutes, until the rice is done and the chicken is cooked through. Remove from heat and top with the cilantro.
Notes
PREP AHEAD:
Prepare the spice mixture and keep in a resealable plastic bag until ready to use.
Cut the chicken and season with spice mixture up to one day in advance.
Chop the onion and pepper and store in the refrigerator in an airtight container until ready to use.