Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Juice of 1 lemon
- 8 oz peeled shrimp (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides (5-7 minutes). Remove and set aside.
- In the same skillet, sauté chopped onion and bell peppers until softened (3-4 minutes).
- Add minced garlic, paprika, cumin, and oregano; cook until fragrant (about 30 seconds).
- Stir in rinsed rice, diced tomatoes (with juice), and chicken broth. Scrape up any browned bits from the pan.
- Return the chicken to the skillet and add lemon juice. Bring to a boil; reduce heat to low, cover tightly, and simmer for about 20-25 minutes until rice is cooked through.
- For added flavor, toss in peeled shrimp during the last few minutes of cooking if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: One-pot cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (230g)
- Calories: 365
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg