Dinner · Spanish · 15 min
Arroz con Pollo a la Plancha (Pan-Seared Chicken and Rice with Bell Peppers)
- Calories
- 669
- Protein
- 54g
- Carbs
- 66g
- Fat
- 21g
Ingredients
- 182.9 g chicken breast
- 6.6 g olive oil
- 0.25 tsp smoked paprika
- 0.2333 tsp salt
- 0.25 tsp black pepper
- 187 g long grain white rice
- 97.5 g green bell pepper
- 121.9 g spinach
- 0.94 tsp lemon juice
- 16.7 g sliced almonds
Method
- 01Pat the chicken breast dry and season generously with salt, black pepper, and smoked paprika.
- 02Heat a heavy cast-iron skillet over medium-high heat. Add 1 tsp (approx. 4.5 g) of olive oil and place the chicken in the pan. Sear for 6-7 minutes per side until the surface is golden brown and the internal temperature reaches 165°F (74°C) with no pink remaining. Remove and let it rest on a cutting board for 5 minutes.
- 03In the same pan with the remaining olive oil, toss in the thinly sliced green bell peppers. Sauté for 3-4 minutes until they are vibrant and slightly charred at the edges.
- 04Add the cooked long-grain rice to the skillet with the peppers, stirring to toast slightly and pick up the golden drippings from the chicken.
- 05Fold in the fresh spinach, tossing until it just wilts, then splash with fresh lemon juice to brighten the flavors.
- 06Slice the rested chicken against the grain into thin strips.
- 07Plate the rice and pepper mixture, top with the sliced chicken, and garnish with the toasted almond slivers. Serve immediately.
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