Frango com arroz à espanhola em uma panela só

Ingredientes

• 4boneless, skinless chicken thighsAmount4Ingredientboneless, skinless chicken thighs
• 1 tspsalt, divided
• 1/2 tsppepper, divided
• 1 tbspcanola oil
• 1small onionAmount1Ingredientsmall onion, chopped, chopped
• 1/4 tspground cuminAmount1/4 tspIngredientground cumin
• 1/4 tsppaprikaAmount1/4 tspIngredientpaprika
• 1/4 tspchili powderAmount1/4 tspIngredientchili powder
• 1 clove garlicAmount1Ingredientclove garlic, minced, minced
• 1(10-ounce) can diced tomatoes with green chiliesAmount1Ingredient(10-ounce) can diced tomatoes with green chilies
• 1small green pepper, diced
• 1/2 cupuncooked white riceAmount1/2 cupIngredientuncooked white rice
• 1 1/2 cupchicken brothAmount1 1/2 cupIngredientchicken broth
• LimeIngredientLime wedges wedges
• Chopped cilantroIngredientChopped cilantro leaves (optional) leaves (optional)

Modo de preparo

1. 1

   In a large pan over medium-high heat, warm the oil. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Add the chicken and cook for 6 minutes, turning halfway through, until browned. Remove and set aside.

2. 2

   Add the onion, cumin, paprika, and chili powder to the pan. Cook for 3 minutes, stirring occasionally. Stir in the garlic, tomatoes, green pepper, rice, chicken brothAmount1 1/2 cupIngredientchicken broth, and the remaining salt and pepper.

3. 3

   Return the chicken to the pan, reduce the heat to medium, and cover. Cook for 15 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid, and the chicken is cooked through.

4. 4

   Serve with lime wedges and garnish with chopped cilantroIngredientChopped cil...: Serve with lime wedges and garnish with chopped cilantroIngredientChopped cilantro leaves (optional), if desired.