By Joe Castle
Dice the onion, carrot, and mince the garlic.
Cut the chicken breasts into bite-sized pieces and season with salt, black pepper, and paprika.
In a large skillet or pot, heat one tablespoon of olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions, garlic, and carrots until the onions are translucent and the carrots are tender, about 5-7 minutes.
Add the rice to the skillet and toast it for about 2 minutes, stirring frequently.
Pour in the chicken broth and add the peas and thyme. Stir well to combine.
Return the chicken pieces to the skillet, nesting them in the rice mixture.
Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is cooked and has absorbed most of the liquid.
Remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork before serving.
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By Joe Castle
This recipe is ready in 50 minutes and features chicken breast, white rice, chicken broth and other delicious ingredients. Contains 450 calories total.
Dice the onion, carrot, and mince the garlic.
Cut the chicken breasts into bite-sized pieces and season with salt, black pepper, and paprika.
In a large skillet or pot, heat one tablespoon of olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions, garlic, and carrots until the onions are translucent and the carrots are tender, about 5-7 minutes.
Add the rice to the skillet and toast it for about 2 minutes, stirring frequently.
Pour in the chicken broth and add the peas and thyme. Stir well to combine.
Return the chicken pieces to the skillet, nesting them in the rice mixture.
Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes until the rice is cooked and has absorbed most of the liquid.
Remove from heat and let it sit covered for another 5 minutes. Fluff the rice with a fork before serving.
Calories per Serving: 450
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