Ingredients
1 whole chicken, cut into pieces
2 cups long-grain white rice
4 cups chicken broth
1 onion, chopped
2 tomatoes, diced
1 bell pepper, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons vegetable oil
Instructions
In a large skillet, heat the vegetable oil over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion, diced tomatoes, bell pepper, and minced garlic. Cook until the vegetables are soft and fragrant.
Stir in the cumin, paprika, oregano, salt, and pepper. Cook for another minute until the spices are aromatic.
Add the rice to the skillet and stir to coat it in the vegetable mixture. Cook for a few minutes until the rice is lightly toasted.
Return the chicken pieces to the skillet and pour in the chicken broth. Bring to a simmer, then cover and cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Once done, remove from heat and let it sit for a few minutes before serving.
Notes
This Mexican-style chicken and rice dish is a perfect meal for busy weeknights or casual gatherings. Serve it with a side of avocado, salsa, and sour cream for an extra burst of flavor!