Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the skillet and set aside.
2. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
3. Stir in the paprika, thyme, salt, and black pepper.
4. Add the rice and stir to coat with the spices.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low, cover the skillet, and simmer for 20 minutes.
7. Stir in the frozen peas and cooked chicken.
8. Cover the skillet and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through.
9. Remove from heat and stir in the chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking chicken
- Low heat for simmering rice
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 8g
- Carbohydrates: 47g
- Protein: 33g
- Sodium: 1000mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Long-grain white rice can be substituted with brown rice or quinoa.
- Frozen peas can be substituted with frozen mixed vegetables.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use different spices, such as cumin or curry powder, for a different flavor profile.
- Add diced tomatoes for a tomato-based chicken and rice dish.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Fluff the rice with a fork before serving to prevent it from becoming too sticky.
- Use leftover cooked chicken to save time.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Serve with a side salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic bread
- Grilled asparagus
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add more chicken broth and continue cooking until tender.
Food safety advice:
- Always wash hands and surfaces before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Chicken and rice is a popular dish in many cultures, including Spanish, Latin American, and Asian cuisines.
Flavor profiles:
- Savory, slightly spicy, and herbaceous
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Taste: Savory, Herby, Comforting, Rich, Hearty