OneSkillet Balsamic Chicken and Vegetables Averie Cooks from www.averiecooks.com
Description
Chicken rice skillet dinner is a quick and easy meal that can be prepared in just a few minutes. It is a one-pot meal that is perfect for busy weeknights when you don't have a lot of time to spend in the kitchen. This dish is also a great way to use up any leftover chicken or rice that you may have in your refrigerator.
Prep Time
The prep time for this recipe is about 10-15 minutes. You will need to chop up some vegetables, cook some rice, and shred some chicken.
Cook Time
The cook time for this recipe is about 15-20 minutes. The dish will be ready to serve once the rice is cooked and the vegetables are tender.
Ingredients
- 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 2 bell peppers, chopped - 1 cup uncooked rice - 2 cups chicken broth - 1 teaspoon paprika - 1 teaspoon cumin - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups cooked shredded chicken - 1/2 cup frozen peas - 1/4 cup chopped fresh parsley - 1/4 cup chopped fresh cilantro
Equipment
- Large skillet with a lid - Cutting board - Knife - Measuring cups and spoons - Wooden spoon
Method
1. Heat the olive oil in a large skillet over medium-high heat. 2. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent. 3. Add the bell peppers and sauté for another 2-3 minutes, until the peppers are tender. 4. Add the uncooked rice to the skillet and stir to coat with the oil and vegetables. 5. Add the chicken broth, paprika, cumin, salt, and black pepper to the skillet and stir to combine. 6. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. 7. Simmer for 15-20 minutes, or until the rice is cooked and most of the liquid has been absorbed. 8. Stir in the shredded chicken, frozen peas, chopped parsley, and chopped cilantro. 9. Continue to cook for another 2-3 minutes, until the peas are heated through and the chicken is warmed. 10. Serve hot and enjoy!
Notes
- You can use any color of bell pepper that you prefer in this recipe. - If you don't have chicken broth, you can use vegetable broth or water instead. - You can add other vegetables to this dish, such as carrots, corn, or green beans.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately: - Calories: 350 - Fat: 10g - Carbohydrates: 39g - Fiber: 3g - Protein: 25g
Recipe Tips
- To save time, you can use pre-cooked chicken or rotisserie chicken instead of cooking and shredding your own. - You can add some heat to this dish by adding some diced jalapeño or red pepper flakes. - Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
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