Ingredients
Equipment
Method
- Warm the olive oil in a large, deep pan or Dutch oven over medium heat. Add the chicken cubes and cook for 5-6 minutes until they are lightly browned and cooked through.
- Add the diced onion and both bell peppers. Continue cooking for 5 minutes, stirring occasionally, until the vegetables have softened.
- Mix in the chopped garlic and cook for 1 more minute. Add the smoked paprika, oregano, thyme, and tomato paste, stirring everything well to combine.
- Pour in the rice and chicken stock. Stir to blend all the ingredients, then increase the heat until it comes to a boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. If the mixture looks too dry, add a bit more stock.
- Stir in the fresh parsley. Season with salt and freshly ground black pepper to taste, then serve immediately.
Nutrition
Notes
For extra flavor, consider swapping chicken breast for boneless, skinless thighs—they stay juicier during cooking. Brown rice may be used, but will require more liquid and a longer simmering time. Store leftovers in an airtight container in the fridge for up to 3 days; when reheating, add a splash of chicken stock or water to prevent the rice from drying out. This dish pairs well with a green salad and crusty bread to round out the meal.