Red Pepper Tomato and Chicken Pilaf
Elevate weeknight dinners with this vibrant and comforting Red Pepper Tomato and Chicken Pilaf—a one-pot wonder that combines tender chicken, fragrant long-grain rice, and a colorful array of fresh vegetables. Enhanced with bold spices like paprika and cumin, this dish boasts a delightful medley of smoky and savory flavors. Sweet cherry tomatoes and red bell pepper bring bursts of freshness, while a simmer in savory chicken stock ensures every bite is infused with richness. Quick to prepare in just 50 minutes and perfect for feeding four, this wholesome pilaf is garnished with fresh parsley for a bright finish. Serve it on its own or pair with a side salad for an easy, satisfying meal that's sure to become a family favorite.
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Recipe Information
Ingredients
- 500 g chicken breast
- 250 g long-grain rice
- 1 red bell pepper
- 200 g cherry tomatoes
- 1 onion
- 3 garlic cloves
- 600 ml chicken stock
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Start by preparing the ingredients: dice the chicken breast into bite-sized pieces, finely chop the onion and garlic, slice the red bell pepper into thin strips, and halve the cherry tomatoes.
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the diced chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the red bell pepper strips and cook for another 3-4 minutes until they start to soften.
Stir in the paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute to toast the spices, releasing their flavor.
Add the rice to the skillet and stir well to coat it with the spices and vegetables.
Stir in the cherry tomatoes and return the browned chicken to the skillet.
Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes or until the rice is fully cooked and the liquid is absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork, garnish with freshly chopped parsley, and serve warm. Enjoy your Red Pepper Tomato and Chicken Pilaf!
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 16.2 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
