One Pot Chicken and Rice (Print Version)
# Ingredients:
→ Protein & Oil
01 -
2 tablespoons olive oil
02 -
1 lb (450 g) chicken breast, cut into 1-inch cubes
→ Vegetables & Herbs
03 -
1 medium onion, diced
04 -
1 small red bell pepper, diced
05 -
1 small yellow bell pepper, diced
06 -
2 large garlic cloves, finely chopped
07 -
1/4 cup fresh parsley, chopped
→ Seasonings & Base
08 -
2 tablespoons smoked paprika
09 -
1 teaspoon dried oregano
10 -
1/2 teaspoon dried thyme
11 -
2 tablespoons tomato paste
12 -
Salt and freshly ground black pepper to taste
→ Rice & Liquid
13 -
1 1/2 cup (300 g) long grain rice
14 -
3 1/2 cups (900 ml) chicken stock
# Instructions:
01 -
Heat the olive oil in a large, deep pan or Dutch oven and cook the chicken for 5-6 minutes over medium heat.
02 -
When the chicken is cooked through and lightly golden, add the onion and bell pepper and continue to cook for 5 minutes, stirring occasionally.
03 -
Stir in the garlic and cook for another minute, then stir in the smoked paprika, dried oregano, dried thyme and tomato paste.
04 -
Next, add the rice and chicken stock and stir to combine. Bring to a boil, then lower the heat, cover with a lid, and simmer for 20 minutes until the rice is cooked. Add more chicken stock if it looks too dry.
05 -
Stir in the fresh parsley, season to taste and serve immediately.
# Notes:
01 -
Add more chicken stock if the rice looks too dry while cooking
02 -
Make sure to use long grain rice for best results