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Recipe Category: Spanish
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Ingredients
Makes 6 servings
- 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pepper
- 1/2 teaspoon salt, divided
- 4 teaspoons plus 1 tablespoon olive oil, divided
- 1 small sweet red pepper, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 1-1/2 cups uncooked long grain rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2-1/4 cups chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup frozen peas, thawed
Method
- In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt
- In a Dutch oven, heat 4 teaspoons oil over medium-high heat
- Brown chicken, stirring occasionally; remove from pan
- In same pan, heat remaining oil over medium heat
- Add pepper, onion and celery; cook and stir until onion is tender, 2-4 minutes
- Add rice, cumin, chili powder and remaining salt; stir to coat rice
- Stir in remaining ingredients; bring to a boil
- Reduce heat; simmer, covered, 10 minutes
- Place browned chicken over rice (do not stir in)
- Cook, covered, until rice is tender and chicken is cooked through, about 5 minutes longer
Full List of Spanish Recipes
Full List of Chicken Recipes
Spanish Rice:In a small bowl, toss chicken with flour, pepper and 1/4 teaspoon salt In a Dutch oven, heat 4 teaspoons oil over medium-high heat Brown chicken, stirring occasionally; Continue Reading →