About
This quick and easy chicken dish is a simple one pot meal, perfect for weeknight dinners.
This is ideal served with a simple green salad or a portion of green beans.
Ingredients
- 10 ½ ounce chicken thigh, skin removed before cooking
- 2 tablespoon cilantro
- 2 teaspoon gourmet collection smoked paprika by mccormick
- 1 ½ cup cauliflower rice
- 1 teaspoon oregano, dried
- 1 cup chicken broth, bouillon or consomme, ready-to-serve can
- 1 tablespoon olive oil
- 1 clove garlic
- 1 tablespoon tomato puree
- ½ medium – 2 1/2" diameter x 2 3/4" red bell peppers, raw
- ½ medium – 2 1/2" diameter x 2 3/4" yellow bell peppers, raw
- ¼ medium – 2 1/2" diameter red onion
Instructions
- Slice the bell peppers into strips, crush the garlic, finely slice the onion and dice the chicken thighs. Heat the olive oil in a large skillet over a medium heat and add the chicken, peppers, onion and garlic. Cook until the chicken is well browned all over and the vegetables are tender.
- Add the tomato purée, paprika and oregano. Stir well to combine.
- Add the cauliflower rice and stir into the chicken and vegetables.
- Add the chicken stock and bring to a simmer. Cook for 7–10 minutes until the chicken is cooked through and the liquid has all been absorbed. Scatter with fresh cilantro to serve.
Nutrition Facts
- Servings: 2
- Calories: 375.5kcal/1571.2kJ (per serving)
- Fat: 16.6g (per serving)
- Carbs: 10.9g (per serving)
- Protein: 44.8g (per serving)
