Sartén de pollo y arroz al estilo mediterráneo

Ingredientes

• 4 chicken breasts (boneless and skinless)
• salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 cup long-grain rice (uncooked, such as Jasmine rice)
• 1 cup diced tomatoes (canned)
• 1 cup chicken broth (low sodium)
• 1/2 cup Kalamata olives (pitted and halved)
• 1/2 cup roasted red peppers (sliced)
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon red pepper flakes
• 1/4 cup feta cheese (crumbled)
• 1/4 cup fresh parsley (chopped)
• 1 lemon (sliced, for garnish)

Preparación

1. 1

   Prep the chicken.: Pat the chicken breasts dry and season on both sides with salt and pepper.

2. 2

   Cook the chicken.: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, or until they are browned and almost cooked through. Remove the chicken from the skillet and set aside.

3. 3

   Cook onion and garlic.: In the same skillet, add the chopped onion and cook for about 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.

4. 4

   Add rice and liquids.: Stir in the uncooked rice, diced tomatoes with their juice, chicken broth, Kalamata olives, roasted red peppers, oregano, paprika, and crushed red pepper flakes (if using). Mix well.

5. 5

   Cook the rice.: Place the partially cooked chicken breasts on top of the rice mixture in the skillet. Reduce the heat to low, cover, and cook for about 20-25 minutes, or until the rice is cooked through and the chicken is no longer pink in the center.

6. 6

   Garnish.: Remove the skillet from heat. Sprinkle the crumbled feta cheese, chopped fresh parsley, and lemon slices on top of the chicken and rice.

7. 7

   Serve.: Serve immediately.