Lunch · Spanish · 15 min
Arroz con Pollo a la Plancha (Pan-Seared Chicken with Saffron-Infused Rice)
- Calories
- 576
- Protein
- 56g
- Carbs
- 69g
- Fat
- 8g
Ingredients
- 205 g chicken breast
- 1.2 g olive oil
- 0.5 tsp smoked paprika
- 65 g white rice
- 120 g green bell pepper
- 100 g spinach
- 100 g canned diced tomatoes
- 3.5 g honey
- 1 pinch saffron
- 1 tsp lemon juice
- 0.25 tsp black pepper
- 0.5 tsp salt
Method
- 011. Cook 65g dry white rice in water according to package instructions until tender (yielding ~180g cooked rice). Set aside.
- 022. Pat chicken breast dry and season with salt and smoked paprika. Heat olive oil in a non-stick skillet over medium-high heat. Sear chicken for 6-7 minutes per side until deeply golden and internal temperature reaches 165°F (74°C). Remove chicken and let rest.
- 033. In the same skillet, add diced green bell pepper and cook over medium heat for 4 minutes until softened and slightly charred.
- 044. Stir in cooked rice, canned diced tomatoes with juice, honey, and a pinch of saffron. Cook for 2-3 minutes, allowing rice to absorb flavors and toast slightly.
- 055. Fold in fresh spinach and stir just until wilted, about 1 minute.
- 066. Slice rested chicken into bias-cut strips. Mound saffron rice and vegetables in a bowl, top with chicken, and finish with a squeeze of fresh lemon juice and fresh cracked black pepper.
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