Paprika Chicken and Rice Skillet

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 2 servings; adjust batch count and pan capacity deliberately.

• 2 chicken breasts

• 1 red bell pepper

• 2 cloves of garlic

• 1 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 150 g rice

• 1 can of tomatoes

• 250 ml water

• 30 g parmesan

Tools you'll need

Instructions

1. 1

   Cut chicken breasts into 2 cm cubes. Season with salt and black pepper.

   ~5 min
2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and cook until browned on all sides, about 5 minutes. Remove chicken to a plate.

   ~5 min
3. 3

   While step 2 cooks

   While chicken cooks, dice red bell pepper and mince garlic.

   ~3 min
4. 4

   In the same skillet, add red bell pepper and garlic. Cook until softened, about 3 minutes. Stir in paprika and rice, coating with oil.

   ~3 min
5. 5

   Add tomatoes and 250 ml water. Bring to a simmer. Return chicken to the skillet. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes.

   ~15 min
6. 6

   Remove from heat and let stand covered for 5 minutes. Fluff with a fork and sprinkle with parmesan.

   ~5 min