Ingredients with Measurements:
- 1 lb chicken breast, diced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Large skillet with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken 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, red bell pepper, and green bell pepper to the skillet and cook until softened, about 5 minutes.
5. Add the rice, paprika, cumin, salt, and black pepper to the skillet and stir to combine.
6. Add the chicken broth to the skillet and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Simmer for 20 minutes or until the rice is tender and the liquid has been absorbed.
9. Add the chicken back to the skillet and stir to combine.
10. Cover the skillet with the lid and cook for an additional 5 minutes or until the chicken is heated through.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning chicken, then low heat for simmering rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Fat: 10g
Carbohydrates: 44g
Protein: 28g
Sodium: 820mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Long-grain rice can be substituted with basmati rice or jasmine rice.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add chopped cilantro or parsley for a fresh herb flavor.
- Add diced carrots or celery for added vegetables.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the skillet.
- Let the rice sit for 5 minutes after cooking to allow it to absorb any remaining liquid.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large serving dish with a sprinkle of paprika on top.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Pair with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic bread
Troubleshooting advice:
- If the rice is still hard after 20 minutes, add a splash of water and continue cooking until tender.
- If the chicken is not fully cooked after 5 minutes, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and cooking utensils before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Réblèque is a traditional dish from the Caribbean island of Martinique. It is typically made with chicken, rice, and a variety of vegetables and spices.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the paprika and cumin.
Serving suggestions:
Serve hot with a side salad or steamed vegetables.
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