Weekly Recipe
Chicken and Rice Skillet
Ingredients:
2 tablespoons olive oil
4 boneless, skinless chicken breasts (or thighs, if preferred)
Salt and freshly ground black pepper, to taste
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced (optional)
1 cup long-grain white rice (or jasmine rice)
2 1/2 cups chicken broth (low-sodium preferred)
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon ground cumin (optional)
1/2 cup frozen peas (optional)
1/4 cup fresh parsley, chopped (optional, for garnish)
1 tablespoon lemon juice (optional, for a fresh flavor boost)
Instructions:
Prepare the Chicken:
Season the chicken breasts (or thighs) on both sides with salt, pepper, and a sprinkle of paprika.
Sear the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and sear for about 4-5 minutes per side, until golden brown. The chicken does not need to be fully cooked through yet. Remove from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and bell pepper (if using) and sauté for about 3-4 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Cook the Rice:
Stir in the rice, ensuring it’s well coated with the oil and veggies.
Add the chicken broth, dried thyme, cumin (if using), and a pinch of salt and pepper. Stir to combine.
Add the Chicken Back:
Place the seared chicken breasts back into the skillet, nestling them into the rice mixture. Bring everything to a simmer. Reduce the heat to low and cover the skillet.
Let the chicken and rice cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through (the internal temperature of the chicken should reach 165°F). If the rice isn’t fully cooked but the liquid is absorbed, add a bit more broth or water and continue to cook until done.
Add the Peas (Optional):
If using frozen peas, add them during the last 5 minutes of cooking, stirring them into the rice and letting them warm through.
Finish and Serve:
Once everything is cooked, squeeze a bit of lemon juice over the chicken and rice (optional for a fresh touch) and garnish with fresh parsley.
Serve immediately, making sure to spoon rice and a piece of chicken onto each plate.