Spanish Paprika Chicken and Rice | Legendary One-Pan 40-Minute Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Pat the chicken breasts dry, cut each into 4 cm (1 1/2 inch) pieces, and season with salt and pepper.
3. Add the chicken to the hot pan in a single layer and fry 2 to 3 minutes per side. Remove and set aside.
4. In the same pan over the same heat, add the onion, red bell pepper and garlic, stirring constantly.
5. After 4 minutes, when the vegetables are lightly sautéed, add the paprika and stir quickly. Add the grated tomatoes, season with salt and pepper, and simmer a few minutes.
6. When the tomatoes have slightly thickened, about 3 minutes, add the broth and raise the heat to high. Stir.
7. When it boils, add the rice, lower to medium heat, and stir. Stir every 2 to 3 minutes to release the rice's starch.
8. After the rice has simmered 10 minutes, add the chicken back to the pan and simmer another 8 minutes, or until the rice and chicken are cooked through. Turn off the heat.
9. Stir the grated cheese and lemon juice into the rice until well mixed. Serve from the pan or in shallow bowls, topped with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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