Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add chicken pieces to the skillet and cook for 5-7 minutes until browned on all sides.
3. Add uncooked rice to the skillet and stir to coat with the oil and juices from the chicken.
4. Pour chicken broth into the skillet and add dried thyme, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid. Simmer for 20-25 minutes until the rice is cooked and the chicken is tender.
6. Add frozen peas to the skillet and stir to combine. Cook for an additional 2-3 minutes until the peas are heated through.
7. Remove the skillet from heat and sprinkle chopped parsley over the top of the chicken and rice.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 7g
Carbohydrates: 45g
Protein: 32g
Sodium: 970mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Chicken thighs can be used instead of chicken breasts.
- Fresh thyme can be used instead of dried thyme.
- Fresh or frozen green beans can be used instead of peas.
Variations:
- Add diced carrots or bell peppers to the skillet for extra vegetables.
- Use different spices such as curry powder or Italian seasoning for different flavor profiles.
- Add a can of diced tomatoes for a tomato-based chicken and rice dish.
Tips and tricks:
- Use a wooden spoon to stir the rice and chicken mixture to prevent the rice from sticking to the skillet.
- If the skillet is drying out before the rice is fully cooked, add a splash of additional chicken broth or water.
- Let the chicken and rice sit for a few minutes after cooking to allow the flavors to meld together.
Storage instructions:
Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve chicken and rice in a large bowl or on individual plates. Garnish with additional chopped parsley or a sprinkle of paprika.
Garnishes:
Chopped parsley or paprika
Pairings:
- Steamed broccoli or green beans
- Side salad with a vinaigrette dressing
- Crusty bread or dinner rolls
Suggested side dishes:
- Steamed broccoli or green beans
- Side salad with a vinaigrette dressing
- Crusty bread or dinner rolls
Troubleshooting advice:
- If the rice is still hard after 25 minutes of simmering, add additional liquid and continue cooking until the rice is fully cooked.
- If the chicken is overcooked and dry, reduce the cooking time or use chicken thighs instead of chicken breasts.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- Store leftover chicken and rice in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Chicken and rice is a classic comfort food dish that has been enjoyed for generations. It is a popular dish in many cultures, including Spanish, Latin American, and Asian cuisines.
Flavor profiles:
Savory, slightly spicy, and herbaceous
Serving suggestions:
Serve chicken and rice as a main dish for lunch or dinner.
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Taste: Savory, Herby, Comforting, Hearty