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Spanish Chicken and Rice Skillet

URL: https://emilybites.com/2018/07/spanish-chicken-and-rice-skillet.html

Ingredients

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup uncooked long grain white rice
  • 1 ½ teaspoons paprika
  • 1 ½ cups low sodium fat free chicken broth
  • 1 cup canned tomato sauce
  • 1 tablespoon lemon zest
  • 12 pieces Manzanilla olives, cut in half
  • 1 tablespoon chopped cilantro
  • 1 tablespoon capers (optional)

Instructions

  1. Heat olive oil in a large sauté pan over medium heat.
  2. Add chicken, sprinkle with salt and pepper, and cook for about 5 minutes, stirring occasionally.
  3. Add onion and garlic, cook for another 2-4 minutes until chicken is cooked and onion is softened.
  4. Stir in rice and cook for 1-2 minutes, then add paprika and mix well.
  5. Pour in chicken broth and tomato sauce, stir, and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is cooked.
  7. Add lemon zest, olives, and cilantro, and stir to combine.

Nutrition Facts (estimated)

Servings
4
Calories
400
Total fat
9g
Total carbohydrates
46g
Total protein
32g
Sodium
0mg
Cholesterol
0mg

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