Quick Chicken and Rice Skillet
70% автентично · Fusion
A simplified, faster version of the classic, cooked entirely in a skillet on the stovetop. It uses pre-cut vegetables and quicker-cooking rice for a weeknight-friendly meal.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Boneless, skinless chicken thighs1.5 lbs, cut into bite-sized pieces
- White rice1 cup
- Chicken broth2 cups
- Frozen peas1 cup
- Frozen corn1 cup
- Onion1/2, finely chopped
- Garlic2 cloves, minced
- Olive oil2 tablespoons
- Paprika1 teaspoon
- Saltto taste
- Black pepperto taste
- Chivesfor garnish
Стъпки
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add chicken pieces, season with salt, pepper, and paprika. Cook until browned on all sides and almost cooked through.
- 3
Remove chicken from skillet and set aside.
- 4
Add chopped onion to the skillet and sauté until softened, about 3 minutes.
- 5
Add minced garlic and cook for 30 seconds until fragrant.
- 6
Stir in the rice and toast for 1 minute.
- 7
Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 8
Stir in the frozen peas and corn. Return the chicken to the skillet.
- 9
Cover and cook for another 5-7 minutes, or until rice is tender and chicken is fully cooked.
- 10
Garnish with chopped chives before serving.
