Ingredients
- Rice:
- 1 tablespoon olive oil
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green bell pepper
- 1 tablespoon chopped fresh thyme
- 1 cup long-grain white rice
- 2 teaspoons paprika
- 1/4 teaspoon ground red pepper
- 3 garlic cloves, minced
- 2 cups water
- 1/4 teaspoon kosher salt
- Cooking spray
- 4 ounces chicken livers, finely chopped
- 2 green onions, thinly sliced
- 1/8 teaspoon hot pepper sauce $
- Chicken:
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 teaspoons olive oil
- 1/2 cup fat-free, lower-sodium chicken broth
Preparation
Step 1
1. To prepare rice, heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); sauté 4 minutes. Add rice, paprika, 1/4 teaspoon red pepper, and garlic; sauté 1 minute. Add 2 cups water and 1/4 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes.
2. Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add livers; sauté for 4 minutes or until lightly browned and cooked through. Stir in green onions. Add liver mixture and hot pepper sauce to rice; fluff with a fork.
3. Preheat oven to 400°.
4. To prepare chicken, combine cumin and the next 5 ingredients (through 1/4 teaspoon red pepper); rub evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 3 minutes. Turn chicken; place pan in oven. Bake at 400° for 6 minutes or until chicken is done. Remove chicken from pan. Add broth to pan; bring to a boil. Cook until liquid is reduced to 1/4 cup (about 2 minutes). Spoon sauce over chicken; serve with rice.