Chicken and Tomato Rice Skillet

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and season with half of the salt and black pepper.

2. 2

   Finely chop the onion and mince the garlic cloves.

3. 3

   Heat the olive oil in a large skillet over medium-high heat.

4. 4

   Add the chicken pieces to the skillet and cook for 4-5 minutes until lightly browned on all sides. Remove the chicken and set aside.

5. 5

   In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.

6. 6

   Add the minced garlic and cook for another 30 seconds until fragrant.

7. 7

   Stir in the uncooked white rice, paprika, and dried oregano. Cook for 1-2 minutes, stirring frequently, to toast the rice and spices.

8. 8

   Pour in the canned tomato sauce and water. Stir well to combine.

9. 9

   Return the browned chicken to the skillet. Add the remaining salt and black pepper. Mix everything together.

10. 10

    Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.

11. 11

    Remove from heat and let the skillet rest, covered, for 5 minutes.

12. 12

    Fluff the rice with a fork, garnish with extra oregano if desired, and serve hot.