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8) One-Pan Spanish Chicken with Olives and Rice

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lb
  • 1 cup long-grain rice rinsed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup diced tomatoes canned
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup pitted green olives sliced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Chopped parsley for garnish

Method
 

  1. Season chicken with salt, pepper, smoked paprika, cumin, and oregano. Heat oil in a large ovenproof skillet over medium-high heat and brown chicken 3 minutes per side.
  2. Remove chicken; sauté onion until soft, add garlic and rice, stir 1 minute. Pour in tomatoes, broth, and olives; scrape up browned bits.
  3. Nestle chicken into the rice mixture, bring to a simmer, cover, and transfer to a 375°F oven for 20–25 minutes until rice is tender and chicken reaches 165°F.
  4. Let rest 5 minutes, fluff rice, garnish with parsley, and serve.