Description
Another one pan skillet meal to love and have on repeat – moist chicken with all the flavors you love.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 2 chicken breasts, cut in half to make them 4 thin pieces
- salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 medium shallot, minced
- 4 garlic cloves, minced
- 1 cup jasmine rice
- 2 bell peppers (different colors, I used 1 yellow and 1 red), seeds removed and large diced
- 1 1/2 cups green enchilada sauce (I love Siete)
- 2 cups water
- 1 cup melty quesadilla cheese or similar
- 1 small bunch cilantro, roughly chopped
- serve with hot sauce
Instructions
- Add 1 tablespoon of olive oil to a large enamel skillet and heat over high heat.
- Sprinkle each piece of chicken with salt, pepper and smoked paprika on both sides. When the skillet is hot, add the chicken; giving each piece enough space so that one side is completely touching the skillet. Don’t touch or try to move the chicken for 6 minutes.
- Flip the chicken over and cook for 1 minute. Remove the chicken and set aside on a plate.
- Turn the heat to medium. Add in the remaining 1 tablespoon of olive oil, minced shallots and garlic with a large pinch of each salt and pepper. Sauté in the pan for 2 minutes or until fragrant and soft. Add in the rice and peppers. Mix to combine and coat the rice with the oil.
- Pour in the enchilada sauce and water. Stir everything together and cover with a tight fitting lid. Bring up to a simmer and turn the heat to low for 15 minutes (stir half way through and cover with the lid).
- Remove the lid and stir everything – there should still be some liquid and the rice should be fully cooked. Nestle the chicken back into the skillet and sprinkle with 1/2 of the cheese. Place the lid back on and cook for 2-4 minutes or until the cheese is melted and the chicken is cooked and warmed through.
- Remove the lid and garnish with the remaining cheese and cilantro. Serve and enjoy.
Notes
If your rice isn’t fully cooked at step 6, add in 1/2 cup of water and place the lid back on the skillet for another 4 minutes.
- Prep Time: 5
- Cook Time: 20
- Category: chicken
- Method: stove top
- Cuisine: dinner