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Spanish Chicken and Rice Skillet

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Basmati White Rice
  • 2 chicken thighs
  • 1 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 carrots, diced
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 tsp Salt and ½ tsp pepper, to taste
  • 1 ½ cup of Water or chicken broth
  • Fresh cilantro, for garnish

Step 1

  • Dice cilantro, dice onion, mince garlic, slice bell peppers, slice carrots, zest and squeeze lemon.
  • Season the chicken thighs with salt, pepper, smoked paprika, cumin, and dried oregano. Set aside.

Step 2

  • Heat oil over medium-high heat. Add the chicken thighs and cook until browned, about 4-5 minutes. Flip the chicken and cook for an additional 2 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the diced red onion, bell peppers, carrots, and minced garlic. Sauté for 4-5 minutes, until the vegetables are slightly tender.
  • Add the jasmine rice, lemon zest, lemon juice, and 1 1/2 cups of water to the skillet. Stir well to combine.
  • Place the chicken thighs on top of the rice and vegetable mixture in the skillet.
  • Cover the skillet with a lid and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and the rice is tender.

Step 3

  • Remove from heat and let it rest for a few minutes. Garnish with fresh cilantro and serve. Enjoy!