Maria Miller 
Smoky Chicken and Pepper Rice is a hearty one-pan meal made with tender seasoned chicken, colorful bell peppers, and fluffy rice. Smoked paprika and simple spices give the dish a warm smoky flavor, while the peppers add sweetness and freshness.
Ingredients
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1½ cups long-grain white rice
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cloves garlic, minced
- 2½ cups chicken broth
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken: Toss the chicken pieces with smoked paprika, paprika, garlic powder, oregano, salt, and black pepper.
- Brown the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned. Remove and set aside.
- Cook the peppers: Add the remaining olive oil to the skillet. Add the onion and colorful bell peppers and cook for 4–5 minutes until slightly softened. Stir in the minced garlic and cook for another 30 seconds.
- Add the rice: Stir the uncooked rice into the skillet and cook for about 1 minute, allowing it to absorb the smoky flavors.
- Cook everything together: Pour in the chicken broth and return the chicken to the skillet. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 18–20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish and serve: Turn off the heat and let the rice rest covered for 5 minutes. Fluff gently with a fork, add fresh lemon juice, and garnish with parsley before serving.
Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
