Paprika Chicken and Rice Skillet

This meal is perfect for a quick dinner that needs to be finished in under an hour. It's made all in one large skillet, with peppers, chicken, and rice so the flavors are exquisitely blended together. The beautiful red paprika color allowed for the outside of the chicken to cook to perfection and the creamy rice was one of the best dishes I have eaten!

This dish had all the components you need to make a full dinner. You get in your veggies, grains, and meat!

I topped this dish off with some cilantro, and it blended perfectly with the flavors of the chicken and rice.

I love simple meals that don't take much effort. Especially, if I have had a busy day or I just don't feel like cooking! I prepared this dish in 30 minutes which to me is amazing. It was all cooked perfectly, and I didn't even need to make a grocery run because I had all of these ingredients already!

This dish is inspired a bit from Puerto Rican dishes. The flavors and the way that the rice and chicken were cooked resemble some similar dishes and tastes that I have experienced eating their food. Because this whole dish is cooked in one skillet, you're saving some time during clean up too which is always a plus!

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Prep Time: 10 minutes Serves: 2 People

Cook Time: 30 minutes

Total Time: 40minutes

INGREDIENTS

• 2 Boneless, Skinless Chicken Breasts

• 1 Packet Sazon Goya, cilantro y achiote

• 2 tsp. of Paprika, for the chicken

• 1 tsp. of Salt, for the chicken

• 1/2 tsp. Black Pepper, for the chicken

• 2 Tbsp. Olive Oil, divided

• 2 Cloves Garlic, minced

• 1 Red Bell Pepper, thinly sliced

• 1 Green Bell Pepper, thinly sliced

• 1 tsp. of Paprika, for the peppers

• 1/2 tsp. Salt, for the peppers

• 1/4 tsp. Black Pepper, for the peppers

• 1 1/2 cups Golden Rice

• 1 1/2 cups Chicken Broth

• 1/2 cup Heavy Cream

• 1 cup Fresh Spinach

• Handful of Chopped Cilantro

INSTRUCTIONS

1. Score each chicken breast, and flatten them out to an even thickness.

2. In a medium bowl, season the chicken with the sazon, paprika, salt, and pepper.

3. In a large skillet, heat one Tbsp. of olive oil over medium-high heat.

4. Place the pieces of chicken in the skillet and cook for 6 minutes on each side.

5. Remove from the skillet and set aside in a plate (It's okay if they are not fully cooked because they will go back in to finish cooking with the rice).

6. Return the skillet to the stove and heat the other Tbsp. of olive oil over medium-high heat.

7. Add the garlic and cook for one minute, to release its fragrance.

8. Add the sliced peppers, season them with the paprika, salt, and pepper, and cook them for about 5 minutes, until they get slightly tender.

9. Lower the heat to medium and add the rice, chicken broth, and heavy cream to the skillet.

10. Stir to combine the flavors.

11. Allow the rice to come to a simmer, uncovered.

12. Add the chicken on top of the rice and cover. Cook for another 15-20 minutes until the rice has absorbed the liquid (Be sure to check on it so that the rice on the bottom of the skillet doesn't burn).

13. Once the rice is cooked, add in the spinach and cilantro, and allow them to wilt while stirring gently.

14. Serve and enjoy!