🫙 From the Spice Rack
Chicken with Spanish Rice
1 tb Veg oil (plus 1 tsp) 2 lb Chicken, Skinless Boneless Breasts 1/2 ts Paprika 8 oz Rice, uncooked 1/2 c Scallions, sliced 1 1/2 c Chicken broth, low sodium 1 c Tomatoes, whole, ...
maineasy
Ingredients8 items
Ingredients
- 1tbsp veg oil (plus 1 tsp)
- 2lbchicken, skinless boneless
- 8ozrice, uncooked
- 1/2cup scallions, sliced
- 11/2 c chicken broth, low sodium
- 1cup tomatoes, whole, canned,
- 1/8tsp saffron or turmeric, ground
- 1/8tsp black pepper, fresh ground
Directions
- 1
1 tb Veg oil (plus 1 tsp) 2 lb Chicken, Skinless Boneless Breasts 1/2 ts Paprika 8 oz Rice, uncooked 1/2 c Scallions, sliced 1 1/2 c Chicken
- 2
Sprinkle both sides of the chicken with the paprika
- 3
Add the chicken to the skillet and cook til golden on both sides, 7-8 minutes
- 4
Remove the chicken to a dish, and cover loosely to keep warm
- 5
Add the rice and scallions to the skillet
- 6
Cook stirring frequently, until the rice is golden and translucent, 2-3 minutes
- 7
Stir in the broth, tomatoes with the liquid, parsley, saffron, and pepper
- 8
crushing the tomatoes with a spoon