10 Best Spanish Chicken Breast Recipes Yummly from www.yummly.com
Description
Looking for a delicious and satisfying meal that won't take too long to prepare? Look no further than chicken breast and Spanish rice recipes! This classic combination is perfect for weeknight dinners or even for entertaining guests. The juicy and flavorful chicken pairs perfectly with the savory and spicy rice, making for a meal that everyone will love.
Prep Time
The prep time for this recipe is relatively quick and easy. You'll need to allow about 10 minutes to prepare the chicken breasts and another 10-15 minutes to prepare the rice. All in all, you can have this meal on the table in under half an hour.
Cook Time
The cook time for this recipe is approximately 20-25 minutes. This includes 10-15 minutes of cooking time for the chicken and 10 minutes of cooking time for the rice.
Ingredients
For the chicken: - 4 boneless, skinless chicken breasts - Salt and pepper - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/4 teaspoon cumin - 1/4 teaspoon chili powder For the rice: - 1 tablespoon olive oil - 1 onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper - 1 cup long-grain white rice - 1 3/4 cups chicken broth - Salt and pepper, to taste - Chopped fresh cilantro, for garnish
Equipment
- Large skillet - Small saucepan - Measuring cups and spoons - Wooden spoon - Cutting board - Chef's knife
Method
1. Begin by seasoning the chicken breasts with salt and pepper on both sides. 2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. 3. In the same skillet, add the garlic, oregano, cumin, and chili powder, stirring until fragrant, about 30 seconds. 4. Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. 5. Stir in the rice, cumin, smoked paprika, and cayenne pepper, and cook for 1-2 minutes, until the rice is lightly toasted. 6. Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a tight-fitting lid. 7. Cook the rice for 18-20 minutes, until the liquid is absorbed and the rice is tender. 8. Fluff the rice with a fork and serve alongside the cooked chicken breasts. Garnish with fresh cilantro, if desired.
Notes
For an extra burst of flavor, try marinating the chicken breasts in a mixture of olive oil, lime juice, garlic, and chili powder for a few hours before cooking. You can also add a can of drained and rinsed black beans to the rice mixture for added protein and fiber.
Nutrition Info
This recipe makes 4 servings. Each serving contains approximately: - 350 calories - 8g fat - 38g carbohydrates - 28g protein - 3g fiber
Recipe Tips
To ensure even cooking of the chicken breasts, make sure they are of similar thickness. If not, pound them to an even thickness using a meat mallet. Also, be sure not to overcook the chicken, as it can become dry and tough. Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F before removing it from the skillet. Finally, be sure to let the rice rest for a few minutes after cooking to allow the grains to fully absorb the liquid and become tender.
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