Ingredients

The following ingredients have 4 Servings
  • 3 - 4 boneless and skinless chicken breasts, (cut into small pieces)
  • 1 1/2 teaspoon kosher salt ((or to taste))
  • 1/4 teaspoon black pepper ((or to taste))
  • 1 teaspoon paprika
  • 2 teaspoon garlic powder
  • 6 tablespoons olive oil
  • 1 cup onion, (finely chopped)
  • 1 cup green pepper, (chopped into small cubes)
  • 1 cup red pepper, (chopped into small cubes)
  • 4 - 6 garlic cloves, (minced)
  • 1/4 cup green onion, (finely chopped)
  • 1 1/2 cup white rice
  • 3 cups chicken broth ((see notes))
  • 1/4 cup tomato sauce
  • 1 packet of seasoning with saffron - I use Goya ((see notes for substitute))
  • 2 cups frozen mixed vegetables ((corn, carrots, and green peas))

Instruction

  • Place the chicken in a bowl and season with salt, black pepper, paprika, and garlic powder. Set aside.
  • In a large skillet over medium heat, heat 3 tablespoons of oil.
  • Brown the chicken for 8 to 10 minutes, or until the chicken is no longer pink and lightly browned. Remove from the skillet and reserve.
  • In the same skillet, add 3 tablespoons of oil. Add onion and peppers; sauté for 3 minutes. Add garlic and green onion; sauté for 1 more minute. Add the rice and toast, for 2 - 3 minutes, stirring constantly.
  • Add chicken broth and tomato sauce; mix to combine. Add the Goya seasoning and mix well.
  • When the seasoning is well mixed, add the browned chicken and the frozen vegetables, and mix to distribute evenly. Cook, over medium-high heat, until most of the liquid has evaporated, about 5 – 8 minutes. Then, cover the skillet, reduce heat to low, and cook for 15-20 minutes or until rice is tender.
  • Garnish with fresh chopped cilantro. Serve hot with plantains if desired.