One Pan Spanish Chicken and Rice

• porciones: 4 servings
• tiempo activo: 5 minutes
• tiempo total: 30 minutes

Ingredientes

4 boneless skinless chicken breasts (OR 6 chicken thighs)

3 tablespoons vegetable or canola oil

1 cup uncooked white rice

2 ¼ cups low sodium chicken broth

1 lemon

chopped cilantro or parsley (for garnish)

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon coriander (see note)

¼ teaspoon Italian seasoning

Instrucciones

In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.

Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.

Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)

Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.

Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.

Nutrición

• Calorías: 426 kcal
• Grasa Total: 15 g
• Grasa Saturada: 10 g
• Grasa Trans: 1 g
• Colesterol: 72 mg
• Sodio: 765 mg
• Carbohidratos Totales: 43 g
• Fibra Dietética: 2 g
• Azúcares Totales: 1 g
• Proteína: 31 g