Description
A spicy and vibrant one-pan meal featuring tender chicken, colorful bell peppers, and fluffy rice, all simmered in a fiery sauce for a quick and satisfying dinner.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for heat)
- 1 tsp chili powder
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add onion and bell peppers. Sauté for 5 minutes until softened. Stir in garlic and cook for another minute until fragrant.
- Add rice to the skillet and toast for 2 minutes, stirring frequently. Pour in chicken broth and diced tomatoes with their juices.
- Season with smoked paprika, cayenne pepper, chili powder, salt, and black pepper. Stir to combine. Bring to a simmer.
- Return the browned chicken to the skillet. Reduce heat to low, cover, and cook for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork, garnish with fresh cilantro or parsley, and serve hot.
Notes
You can customize the seasonings to taste.