By Laura Fisher
Dice the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Peel and cut the potatoes into small cubes. Chop the onion, bell pepper, and carrots into small, even pieces. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion, bell pepper, carrots, and garlic. Sauté until the vegetables are tender, about 5 minutes.
Add the diced potatoes to the skillet, season with paprika and thyme, and cook for another 5 minutes, stirring occasionally.
Stir in the rice and cook for an additional 2 minutes, allowing the rice to toast slightly.
Pour the chicken broth into the skillet and return the browned chicken pieces to the mix. Stir to combine everything well.
Bring the mixture to a simmer, cover the skillet, and reduce the heat to low. Cook for about 18-20 minutes, or until the rice is cooked and has absorbed most of the broth. Stir occasionally to prevent sticking.
Once cooked, taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
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By Laura Fisher
This recipe is ready in 50 minutes and features chicken breast, rice, potatoes and other delicious ingredients. Contains 450 calories total.
Dice the chicken breasts into bite-sized pieces and season with a pinch of salt and pepper.
Peel and cut the potatoes into small cubes. Chop the onion, bell pepper, and carrots into small, even pieces. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the onion, bell pepper, carrots, and garlic. Sauté until the vegetables are tender, about 5 minutes.
Add the diced potatoes to the skillet, season with paprika and thyme, and cook for another 5 minutes, stirring occasionally.
Stir in the rice and cook for an additional 2 minutes, allowing the rice to toast slightly.
Pour the chicken broth into the skillet and return the browned chicken pieces to the mix. Stir to combine everything well.
Bring the mixture to a simmer, cover the skillet, and reduce the heat to low. Cook for about 18-20 minutes, or until the rice is cooked and has absorbed most of the broth. Stir occasionally to prevent sticking.
Once cooked, taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Calories per Serving: 450
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