One pot chicken and rice, perfect for your busy weekend or weeknight dinner. Smoked paprika and pineapple juice team up along with some other kitchen staples to give you a tasty, practically hands-off meal.
Ingredients:
3/4 lb boneless, skinless chicken thighs or breasts
3/4 cup uncooked rice
1 tsp oregano
1 tsp smoked paprika
1/2 tsp dry minced onion
1/2 tsp garlic powder
salt and pepper to taste
1 tbsp olive oil
1/2 cup chopped onion
1 1/2 tsps butter
3/4 cup chicken broth
1/2 cup pineapple juice
Rinse the rice with cold water until the water runs clear. Set aside. Mix the oregano, smoked paprika, dry minced onion, garlic, salt and pepper together (reserve 1 tsp of the mix) and coat the chicken with the mixture. Heat olive oil in a skillet to medium high heat. Add the chicken and cook 3 minutes on each side then remove to a plate. Add butter to the pan then add the onion and cook until soft. Stir in the rice to lightly toast, 1-2 minutes. Pour in the broth, juice and add 1 tsp of the reserved spice mix to deglaze the pan. Bring to a boil then reduce heat to a simmer. Sit the chicken on top of the rice and spoon some liquid over the chicken. Cover and cook on medium low heat for 15 to 20 minutes or until the rice is cooked.
Serves 2-3
