Spanish Chicken & Rice

INGREDIENTS

  • 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

Directions

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.

EXPLORE OTHER RECIPES

Holiday Mousse
The Honest Gentleman Cocktail
Onion Rings with EVOO BBQ Sauce
Twice Fried Signature Buffalo Wings
Spice-Rubbed Pork Chops
Charred Romaine Salad with Creamy Lemon Thyme Vinaigrette