Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken tenderloins or thin chicken breasts
  • 1 ½ cups long grain white rice
  • 4 cups chicken broth or stock (divided)
  • 1 medium onion (diced fine, about 1 cup)
  • 4 garlic cloves (minced)
  • 2 teaspoons garlic powder (divided)
  • 1 teaspoon salt (divided)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil

Instruction

  • Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
  • Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
  • Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
  • Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
  • Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
  • Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.