Paprika Courtyard · Main dishes

Chicken & Pepper Rice Skillet

Name: Chicken & Pepper Rice Skillet
Total time: 60 min
Yield: 4 servings
Ingredients: 600 g Boneless skinless chicken thighs; 300 g Long grain rice; 2 whole Red bell peppers; 1 whole Onion; 3 cloves Garlic; 600 ml Low-sodium chicken stock; 100 ml Water; 150 g Frozen peas; 2 tbsp Olive oil; 1 tbsp Tomato paste; 1.5 tsp Smoked paprika; 0.5 tsp Dried oregano; 1 whole Lemon; 10 g Parsley; 0.75 tsp Salt; 0.5 tsp Black pepper

Boneless chicken, red peppers and long-grain rice cook together in a paprika-scented skillet, with peas and lemon to finish.

60 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs600 g
Long grain rice300 g
Red bell peppers2 whole
Onion1 whole
Garlic3 cloves
Low-sodium chicken stock600 ml
Water100 ml
Frozen peas150 g
Olive oil2 tbsp
Tomato paste1 tbsp
Smoked paprika1.5 tsp
Dried oregano0.5 tsp
Lemon1 whole
Parsley10 g
Salt0.75 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check chicken-stock labels for wheat, soy, milk and other allergens.

Method

Prepare the skillet ingredients

Dice the onion, seed and dice the peppers, mince the garlic and chop the parsley. Rinse the rice in a sieve and let it drain. Cut the chicken into 4 cm pieces on a separate board and season with 0.25 tsp salt and all the pepper. Wash hands, board and utensils after handling raw chicken.

Brown chicken and soften vegetables

Heat the oil in a deep 30 cm skillet with a tight-fitting lid over medium-high heat. Brown the chicken for 5–6 minutes, turning once; it will finish cooking later. Move it to a plate used only for the partially cooked chicken. Lower the heat to medium and cook the onion and peppers in the pan for 6–7 minutes.

Cook the rice

Stir in the garlic, paprika, oregano and tomato paste for 1 minute. Add the rice and stir for 30 seconds. Pour in the stock, add the remaining 0.5 tsp salt and return the chicken and its juices. Bring to a simmer, stir once to distribute the rice, cover and cook on low for 18 minutes. Scatter the frozen peas over the surface, cover again and cook for 5–7 minutes, until the rice is tender.

Check the chicken and rest

Use a clean digital thermometer in the centre of several of the largest chicken pieces: each must reach 74°C (165°F). If needed, continue covered cooking in 3-minute intervals. If the rice is dry before tender, boil the measured water starting with cold tap water and add it a little at a time, only as needed; you may not need all 100 ml. Turn off the heat and rest covered for 5 minutes.

Finish with lemon

Fluff gently around the chicken. Squeeze half the lemon over the skillet and scatter with parsley. Cut the remaining half into wedges and serve beside four generous portions.

Use a wide lidded pan and a low simmer. Stirring repeatedly breaks the rice and releases starch.

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