Spanish Chicken and Rice Skillet
Try this Spanish Chicken and Rice Skillet recipe.
Try this Spanish Chicken and Rice Skillet recipe.
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1 tablespoon lemon zest
- 1 cup uncooked long grain white rice
- 1 1/2 teaspoons paprika
- 1 tablespoon chopped cilantro
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1 1/2 cups low sodium fat free chicken broth
- 1 cup canned tomato sauce
- 12 manzanilla olives cut in half (the green ones stuf
- *optional add-in* 1 tablespoon capers (i like thes but they’re not necessary)
- Carbohydrate 36.5045862079707 g
- Cholesterol 65.77089365 mg
- Fat 3.62962595278956 g
- Fiber 3.13062408184053 g
- Protein 30.5730711196306 g
- Saturated Fat 0.760042959721967 g
- Serving Size 1 1 (about 1 1/4 cup) serving (239g)
- Sodium 398.978083238107 mg
- Sugar 33.3739621261302 g
- Trans Fat 0.543891914244741 g
- Calories 305 calories
Step-by-step
- Place the oil in a large saute pan or walled skillet and bring over medium heat.
- Add the chicken and sprinkle with the salt and pepper.
- Stir to coat the chicken and cook, stirring occasionally, for about 5 minutes.
- Add the onion and garlic, stir, and cook for another 2-4 minutes until the chicken pieces are cooked and the onion is softened a bit.
- Add the rice and stir together.
- Cook for another 1-2 minutes and then stir in the paprika until everything is well combined.
- Add the broth and tomato sauce and stir together.
- Bring the mixture to a boil and then reduce the heat to low and cover the pan.
- Simmer for 20-25 minutes until the rice is cooked (check at 20 minutes and stir to see if more time is needed).
- Add the lemon zest, olives and cilantro and stir together.
My Go-To Weeknight Meal: Spanish Chicken and Rice Skillet
As a busy working mom, finding time to cook a healthy and delicious dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours slaving over a hot stove. That's why I've become a huge fan of one-pan meals, and this Spanish Chicken and Rice Skillet has quickly become a staple in our household. It's incredibly versatile, easily adaptable to what I have on hand, and always leaves my family satisfied and asking for seconds. The vibrant flavors transport us to sunny Spain, even if just for a moment in our busy week.
What I love most about this recipe is its simplicity. There's minimal chopping and prep time involved, which is a lifesaver on those hectic weeknights. The ingredients are readily available at most grocery stores, and the entire dish comes together in under 30 minutes. It's the kind of recipe that even a beginner cook can master, and it consistently delivers delicious results. The chicken cooks perfectly in the skillet, becoming tender and juicy, while the rice absorbs all the flavorful juices, resulting in a hearty and satisfying meal. The combination of paprika, garlic, and lemon zest creates a bright and zesty flavor profile that is both comforting and exciting.
I often adapt this recipe based on what's in my fridge. Sometimes I add extra vegetables like bell peppers or zucchini for an extra boost of nutrients. Other times, I'll swap out the chicken for shrimp or sausage, depending on my family's preferences. The beauty of this dish lies in its adaptability. It's a blank canvas for culinary creativity, allowing me to experiment with different flavors and ingredients without sacrificing ease or deliciousness. The olives add a briny saltiness that balances the richness of the chicken and rice perfectly. A sprinkle of fresh cilantro at the end brightens up the dish and adds a touch of freshness.
Beyond its convenience and deliciousness, this Spanish Chicken and Rice Skillet also holds a special place in my heart because it's a meal that my entire family enjoys. My kids, who can be notoriously picky eaters, devour this dish without complaint. It's a win-win situation for everyone: a quick, easy, healthy, and delicious meal that everyone can enjoy. This skillet is also great for meal prepping; you can easily double or triple the recipe and have leftovers for lunch throughout the week. No more last-minute lunchbox scrambles! It makes a wonderful make-ahead meal, too. You can prep the ingredients ahead of time and then cook it when you're ready to eat. The flavors will only deepen if you make it ahead and reheat it later. Overall, it’s a versatile, convenient and delicious recipe that fits perfectly into my busy life.
This Spanish Chicken and Rice Skillet is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a dish that embodies my philosophy of creating delicious and nutritious meals without sacrificing precious time. In today’s world, where time is a luxury, this recipe allows me to nourish my family with a satisfying meal without the stress and demands of complicated recipes. It's a recipe that has become a cherished part of our family's culinary repertoire, and I hope it finds its way into yours too.
Tips and Variations:
- For a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños.
- If you don't have manzanilla olives, feel free to use any other type of green olive.
- To make this recipe even healthier, substitute brown rice for white rice.
- Add a squeeze of fresh lime juice at the end for an extra burst of citrus flavor.
- Serve with a side of crusty bread for dipping into the delicious sauce.
- Leftovers are even more delicious the next day! The flavors have a chance to meld together making this a great meal prep option.
This recipe is a true reflection of my cooking style: simple, delicious, and always adaptable to my needs and the preferences of my family. It's a weeknight wonder that consistently delivers, proving that even on the busiest of days, a delicious and satisfying meal is within reach.
