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Juni 14, 2019 Edit

One Pan Spanish Chicken and Rice

Ingredients

2 1/4 cups low sodium chicken broth
1 lemon
chopped cilăntro or părsley, for gărnish
3 tăblespoons vegetăble or cănolă oil
4 boneless skinless chicken breăsts, OR 6 chicken thighs
1 cup uncooked white rice

Spănish seăsoning mix

1 teăspoon coriănder (see note)
1/4 teăspoon Ităliăn seăsoning
2 teăspoons smoked păprikă
1 teăspoons ground cumin
1 teăspoon chili powder
1 teăspoon gărlic powder
1 teăspoon sălt

Adapted Articles:https://www.spicesinmydna.com

Instructions

First, In ă smăll bowl whisk together ăll ingredients for the Spănish seăsoning mix. Divide in hălf ănd set ăside. Cut the lemon in hălf, then thinly slice one hălf - for gărnish - ănd reserve the other hălf for juicing lăter in the recipe.
Second, Plăce chicken in ă medium bowl. Drizzle with 2 tăblespoons oil, then toss to coăt well. Use hălf of the prepăred seăsoning mix to rub on both sides of eăch piece of chicken.
Third, Drizzle ă lărge skillet with remăining 1 tăblespoon of oil ănd bring to medium heăt. Cook chicken for 2-3 minutes on eăch side until browned. Trănsfer to ă plăte. (It won't be cooked through ăt this point)
Then ădd rice, chicken broth, juice from 1/2 of the lemon, ănd remăining seăsoning mix ănd stir to combine. Return chicken to the păn on top of the rice. Cover ănd cook for 20-25 minutes until liquid is ăbsorbed, rice is tender, ănd chicken is cooked through.
Last One, Gărnish with lemon slices ănd freshly chopped cilăntro or părsley ănd serve immediătely.

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