Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb (450 g) chicken breast, cut into 1-inch cubes
- 1 medium onion, diced
- 1 small red bell pepper, diced
- 1 small yellow bell pepper, diced
- 2 large garlic cloves, finely chopped
- 2 tablespoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons tomato paste
- 1½ cups (300 g) long grain rice
- 3½ cups (900 ml) chicken stock
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season and brown the chicken for 4–5 minutes, then remove from the pot.
- Sauté the onion and bell peppers until softened.
- Add garlic and cook for 1 minute.
- Stir in smoked paprika, oregano, and thyme.
- Mix in the tomato paste and cook for 1–2 minutes.
- Add the rice and stir to coat with the seasonings.
- Return the chicken to the pot and pour in the chicken stock.
- Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes.
- Let rest for 5–10 minutes.
- Fluff the rice with a fork, stir in parsley, and serve.
Cooking Information
-
Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
Notes
- Browning the chicken first adds extra flavor to the final dish.
- Let the rice rest before fluffing for the best texture.
- Add frozen peas or spinach during the last few minutes for extra vegetables.
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