Spanish Chicken and Rice

By JDARK

Ingredients

• 4 boneless skinless chicken breasts - OR 6 chicken thighs
• 3 tablespoons vegetable or canola oil
• 1 cup uncooked white rice
• 2 ¼ cups low sodium chicken broth
• 1 lemon
• chopped cilantro or parsley - for garnish
• Spanish seasoning mix
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander
• ¼ teaspoon Italian seasoning

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.

Step 2

Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.

Step 3

Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)

Step 4

Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

Step 5

Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.