Spanish Chicken & Rice


  • 1 ½ pounds skinless, boneless chicken thigh, cut into 1-inch chunks
  • 2 tsp smoked paprika
  • 2 tbsp of Capatriti olive oil
  • 1 cup rice
  • 1 (16 oz) jar fresh salsa
  • 1 ¼ cup fat-free low sodium chicken broth


Cut chicken into 1-inch chunks. Toss the chicken with the smoked paprika. Heat a pan with the olive oil over medium-high heat and brown the chicken on all sides.

Add the rice to the pan with the chicken and mix well. Cook for an additional 1 min. to toast the rice. Add the salsa and broth, and stir. Bring to a simmer, then cover with a lid and reduce heat to low. Simmer for 20 min. or until liquid is absorbed.


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