poultry

Chicken and Rice

This simple yet delicious dish is a great way to enjoy chicken with a side of rice. It’s easy to make and can be served as a main or side dish.

  • 1 lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 cups long-grain white rice
  • 4 cups chicken broth

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove from the heat and set aside.

Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened. Then add the oregano, cumin, paprika, red pepper flakes (if using), salt and pepper. Stir to combine.

Add the rice to the skillet and stir to coat with the spices. Then add the chicken broth and stir once more. Bring to a boil, then reduce heat to low, cover with a lid and simmer for 20 minutes.

Fluff with a fork then serve with the cooked chicken.

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