Créé avec l’IA
Chicken and Tomato Rice Skillet
40 min 241 kcal par portion Facile
Ingrédients
4 Portions
- boneless skinless chicken breast400 g
- uncooked white rice200 g
- canned tomato sauce400 g
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- olive oil1 tablespoon (about 15ml)
- dried oregano1 teaspoon (about 1g)
- paprika1 teaspoon (about 2g)
- salt1 teaspoon (about 6g)
- black pepper0,5 teaspoon (about 1g)
Instructions
- 1
Dice the chicken breast into bite-sized pieces. Finely chop the onion and mince the garlic cloves.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 4-5 minutes until lightly browned on all sides.
- 3
Add the chopped onion to the skillet and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 4
Sprinkle in the dried oregano, paprika, salt, and black pepper. Stir well to coat the chicken and onion with the spices.
- 5
Add the uncooked white rice to the skillet and stir to combine with the chicken and vegetables.
- 6
Pour in the canned tomato sauce and 400ml of water. Stir well, making sure the rice is evenly distributed.
- 7
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 tender and the liquid is absorbed.
- 8
Remove the skillet from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
