One Pan Chili Chicken
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
39
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tsps
Olive Oil1 small
Sweet Onion (thinly sliced)1 cup
Shredded Carrots2 tsps
Sweet Paprika1 tsp
Ground Cumin1 tsp
Oregano (dried)3 cups
Long Grain Rice1 cup
Pea (frozen)Directions:
1
Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet
2
Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes
3
Remove from pan and set aside
4
Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes
5
Season with salt and pepper
6
Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken
7
If it appears too dry, add more liquid
8
Bring to a boil and immediately reduce to a simmer
9
Cook, covered, for 20 minutes
10
Remove cover, add the peas to the top without stirring in
11
Cover and cook 5 minutes more or until rice is cooked through and soft
12
[Morph] This is super easy to turn into a seafood mock paella by adding shrimp, clams, scallops or pieces of fish during the last 5 to 8 minutes of cooking
13
Or reheat leftover One Pan chicken chili on the stove with some water or chicken stock to moisten
14
Place shellfish on top and cook for about 5 minutes, or until the shellfish opens
15
Discard any that don't open
16
[Morph] Thin the batch out with chicken broth or canned tomatoes and water to soup consistency and you've got a super hearty stew/soup meal