A delicious and satisfying Chicken and Rice Skillet is the perfect go-to meal for a busy weeknight or a cozy family dinner. With tender chicken fillets, flavorful rice, and a mix of vibrant vegetables, this dish is not only easy to make but also bursting with flavors. The combination of paprika, tomato paste, and fresh dill adds a beautiful balance of spice and freshness. Let’s get started on this tantalizing recipe!
Ingredients:
- 2 chicken fillets, sliced into strips or bite-sized pieces
- Salt, black pepper, paprika (to taste)
- 2 tablespoons olive oil
- Vegetable oil (for frying)
- 2 onions, finely chopped
- 1 carrot, diced
- 1 blue (red) onion, sliced
- 2 tablespoons tomato paste
- 150 ml hot water
- 1 cup rice (preferably long-grain or basmati)
- 1 bell pepper, diced
- 150 grams corn (canned or fresh)
- Fresh dill, chopped (for garnish)
Instructions:
1. Season and Sear the Chicken:
- Start by seasoning the chicken fillets with salt, black pepper, and paprika to taste. Ensure each piece is evenly coated with the spices.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces and cook for about 4-5 minutes per side, or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside.
2. Sauté the Vegetables:
- In the same skillet, add a drizzle of vegetable oil if needed. Add the finely chopped onions (both white and red) and diced carrot to the skillet. Sauté for about 5-6 minutes, until the onions become soft and translucent.
- Stir in the diced bell pepper and cook for another 3 minutes, allowing the pepper to soften.
3. Add Tomato Paste and Rice:
- Once the vegetables are softened, add 2 tablespoons of tomato paste to the skillet. Stir the paste into the vegetables, cooking for about 1-2 minutes to enhance its flavor.
- Rinse the rice under cold water to remove excess starch, then add the rice to the skillet. Stir the rice for 1-2 minutes to lightly toast it and coat it with the tomato paste mixture.
4. Add Water and Cook the Rice:
- Pour 150 ml of hot water into the skillet, stirring well to combine everything. Bring the mixture to a simmer, then lower the heat and cover the skillet with a lid. Let the rice cook for about 15-18 minutes, or until it is tender and the water is fully absorbed. Stir occasionally to prevent sticking.
5. Add Corn and Return the Chicken:
- Once the rice is almost cooked, stir in the corn and mix well. Return the seared chicken fillets to the skillet, nestling them into the rice mixture.
- Cover and cook for another 5 minutes, allowing the flavors to meld and the chicken to heat through.
6. Garnish and Serve:
- Once the rice and chicken are fully cooked, remove the skillet from the heat. Sprinkle freshly chopped dill over the top for a burst of flavor and freshness.
- Serve the chicken and rice skillet hot, either on its own or with a simple side salad.
Conclusion:
This Chicken and Rice Skillet is a one-pan wonder that’s both easy to make and irresistibly flavorful. The tender chicken, fragrant rice, and colorful vegetables come together in a harmonious mix of textures and tastes. The dill adds a refreshing finish that elevates the dish, while the tomato paste and paprika provide warmth and depth. Perfect for a quick meal, this hearty dish will satisfy the whole family. Enjoy the delicious simplicity of this home-cooked meal!