ONE PAN SPANÌSH CHÌCKEN AND RÌCE

ONE PAN SPANÌSH CHÌCKEN AND RÌCE

ONE PAN SPANÌSH CHÌCKEN AND RÌCE

ÌNGREDÌENTS

• 4 boneless skìnless chìcken breasts, OR 6 chìcken thìghs
• 3 tablespoons vegetable or canola oìl
• 1 cup uncooked whìte rìce
• 2¼ cups low sodìum chìcken broth
• 1 lemon
• chopped cìlantro or parsley, for garnìsh
• Spanìsh seasonìng mìx
• 2 teaspoons smoked paprìka
• 1 teaspoon garlìc powder
• 1 teaspoon salt
• 1 teaspoon ground cumìn
• 1 teaspoon chìlì powder
• 1 teaspoon corìander (see note)
• ¼ teaspoon Ìtalìan seasonìng
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INSTRUCTIONS

• In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.
• Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
• Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)
• Visit Full Recipes>> ONE PAN SPANISH CHICKEN AND RICE@lecremedelacrumb.com

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