Spicy Chicken Skillet with Peppers and Rice
A vibrant, medium-spiced chicken skillet featuring tender chicken, sautéed bell peppers, and fluffy rice for a balanced, flavorful meal.
Cuisine: Southwestern
Cooking time: 36 minutes
Serves: 4
Ingredients
- 1.5 pounds boneless, skinless chicken breast
- 1 cup long grain white rice
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 large garlic cloves
- 1 14.5-ounce can canned diced tomatoes
- 1.5 cups chicken broth (low sodium)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon crushed red pepper flakes
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (optional)
Instructions
- 1. Dice chicken into 1-inch pieces. Season with 0.25 tsp salt, 0.25 tsp black pepper, and half the smoked paprika.
- 2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chicken until lightly browned (not cooked through), about 4 minutes. Remove and set aside.
- 3. Add remaining olive oil to skillet. Sauté diced onion and bell peppers for 4 minutes until softened.
- 4. Stir in minced garlic, cumin, chili powder, remaining paprika, and red pepper flakes. Cook 1 minute until fragrant.
- 5. Add rice, stir to coat in spices. Pour in diced tomatoes (with juice) and chicken broth. Bring to a boil.
- 6. Return chicken to skillet. Reduce heat to low, cover, and simmer 15 minutes until rice is tender and chicken is cooked.
- 7. Fluff rice, season with remaining salt and pepper. Garnish with chopped cilantro if desired. Serve hot.
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