Argentine Chicken and Rice Bowl (Sin Soya)

Ingredients

• 1.5 lbs Chicken breasts
• 1 cup Long-grain rice
• 2 cups Chicken broth
• 2 tbsp Olive oil
• 3 cloves Garlic
• 1 medium Onion
• 1 medium Red bell pepper
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 0.5 tsp Ground cumin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. 1Cut the 1.5 lbs of chicken breasts into bite-sized pieces, about 1-inch cubes.
2. 2In a 12-inch skillet, heat the 2 tbsp of olive oil over medium-high heat, about 375°F (190°C). Add the 3 cloves of minced garlic and the 1 medium chopped onion. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
3. 3Add the 1 medium chopped red bell pepper to the skillet and cook, stirring occasionally, until it begins to soften, about 3 minutes.
4. 4Add the bite-sized chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. The chicken should reach an internal temperature of 165°F (74°C).
5. 5Stir in the 1 tsp of smoked paprika, 1 tsp of dried oregano, 0.5 tsp of ground cumin, 1 tsp of salt, and 0.5 tsp of black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Add the 1 cup of long-grain rice and the 2 cups of chicken broth to the skillet. Stir everything together. Bring the mixture to a boil.
7. 7Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
8. 8Remove the skillet from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Fluff the chicken and rice gently with a fork. Garnish with the 2 tbsp of fresh parsley and serve immediately.

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