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Description:
Chicken and rice is a classic combination of flavors that never goes out of style. It's a simple, comforting dish that's perfect for a busy weeknight meal or a lazy weekend dinner. This recipe uses cooked chicken, which makes it quick and easy to prepare. The chicken adds protein to the dish, while the rice provides a filling base that's perfect for soaking up all the delicious flavors.
Prep Time:
Preparation time for this dish is minimal. You will need to cook the rice separately, which takes around 20 minutes, but if you have leftover rice, it can be even quicker. The chicken should already be cooked, so you won't need to spend time preparing it.
Cook Time:
The cook time for this recipe is around 30 minutes. This includes cooking the rice and then combining it with the chicken and other ingredients in the pan.
Ingredients:
- 2 cups cooked chicken, shredded or chopped - 2 cups cooked rice - 1 tablespoon olive oil - 1 onion, chopped - 1 red bell pepper, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and pepper to taste - 1 cup chicken broth - 1 cup frozen peas - 2 tablespoons chopped fresh parsley
Equipment:
- Large skillet or wok - Mixing spoon - Measuring cups and spoons
Method:
1. Heat the olive oil in a large skillet or wok over medium heat. 2. Add the onion and red bell pepper and cook for 3-4 minutes, or until they start to soften. 3. Add the garlic, oregano, smoked paprika, cumin, salt, and pepper and cook for another minute, stirring constantly. 4. Add the chicken broth and stir to combine. 5. Add the cooked chicken and peas to the pan and stir to combine. 6. Add the cooked rice to the pan and stir to combine all the ingredients. 7. Turn the heat to high and cook for 5-7 minutes, or until the liquid has been absorbed and the rice is heated through. 8. Stir in the chopped parsley and serve.
Notes:
- You can use any type of cooked chicken for this recipe, such as rotisserie chicken or leftover cooked chicken breasts. - You can also use any type of rice, such as white rice, brown rice, or even quinoa. - If you don't have chicken broth, you can use vegetable broth or water instead. - You can add other vegetables to this dish, such as carrots, corn, or green beans.
Nutrition Info:
This recipe makes four servings. Each serving contains approximately: - Calories: 320 - Fat: 9g - Carbohydrates: 32g - Protein: 26g - Fiber: 4g - Sodium: 460mg
Recipe Tips:
- Make sure to use cooked chicken for this recipe. If you're using raw chicken, you'll need to cook it separately before adding it to the pan. - You can add more or less spices to suit your taste. - To save time, you can use frozen peas instead of fresh. - This recipe is also great for meal prep. You can make a big batch on the weekend and then reheat it for a quick and easy lunch or dinner during the week.
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