Ingredients with Measurements:
- 1 pound of chicken breasts, cut into small pieces
- 1 cup of white rice
- 2 cups of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14.5 oz)
- 1 tablespoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the onion, garlic, and bell peppers to the skillet and cook until softened, about 5 minutes.
5. Add the smoked paprika, cumin, salt, and black pepper to the skillet and stir to combine.
6. Add the diced tomatoes and their juices to the skillet and stir to combine.
7. Add the chicken back to the skillet and stir to combine.
8. Add the rice and water to the skillet and stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
10. Simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
11. Remove the skillet from the heat and let it sit for 5 minutes.
12. Fluff the rice with a fork and sprinkle with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking chicken and vegetables, low heat for simmering rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Sodium: 650mg
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White rice can be substituted with brown rice or quinoa.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add a can of black beans or corn to the skillet for extra flavor and texture.
- Use different types of bell peppers, such as yellow or orange, for a colorful dish.
- Add a pinch of saffron to the rice for a more complex flavor.
Tips and tricks:
- Cut the chicken into small pieces to ensure even cooking.
- Use a wooden spoon to stir the rice to prevent it from sticking to the skillet.
- Let the dish sit for 5 minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a large bowl or on individual plates.
Garnishes:
Sprinkle chopped parsley or cilantro on top of the dish for a pop of color.
Pairings:
Serve this dish with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted broccoli or cauliflower
- Grilled zucchini or squash
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of water and continue to simmer until the rice is tender.
- If the dish is too spicy, reduce the amount of smoked paprika or cumin.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pojna Enfumegada is a traditional Spanish rice dish that originated in Valencia. It is typically made with smoked paprika, which gives the dish its distinctive smoky flavor.
Flavor profiles:
This dish is savory and smoky, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve this dish as a main course for dinner or lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese