Chicken Paprika Rice Skillet

What you need

Ingredients

Measured for 4 servings.

• 640 gChicken Breast, raw
• 720 gWhite Rice, cooked
• 400 gBell Pepper
• 200 gOnion
• 12 gPaprika
• 200 gGreek Yogurt 2%
• 20 gOlive Oil

Make it

Method

1. 01

   Cut the chicken into even bite-size pieces on a separate board, dice the onion and pepper, and loosen the cooked rice; keep yogurt for the final off-heat step.

2. 02

   Heat the measured olive oil in a broad pan over medium-high heat. Brown the evenly diced raw chicken without crowding so it develops colour rather than steaming.

3. 03

   Add diced onion and bell pepper and cook for about 3–4 minutes. Stir in the measured paprika for the final 30 seconds so it warms without burning; check the thickest chicken pieces and continue until they reach 74°C.

4. 04

   Add the already-cooked white rice and toss for 2–3 minutes until hot throughout. Remove the pan from direct heat before folding in the measured Greek yogurt; this keeps it creamy.

5. 05

   Turn off the heat, stir the pan once more and divide the finished dish into 4 equal portions.

6. 06

   Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.