This is my second attempt at the one skillet dinner. Several days ago, I made a one skillet chicken and rice dish using almost all the same ingredients as the ingredients in chicken noodle soup. It turned out great and both Kevin and I ate almost the entire skillet. Over the weekend, I tried another version of the one skillet dinner using chicken wings, a can of tomatoes, and vegetables. It turned out very well and was so easy to clean up. The best part about the one skillet dinner is everything is cooked in one skillet and served in the same skillet. After dinner, all you have to do is wash the skillet and the utensils you used. That’s it. This version of the one skillet dinner uses spices and flavors in Spanish cooking including smoked paprika and saffron. I whipped up this dish on Friday night after both Kevin and I came back from a long day at work. We usually eat out on Friday nights because of how tired we are at the end of the work week. We didn’t end up eating out this Friday because I was too hungry by the time I got home so I used up some chicken and vegetables I had in my refrigerator and canned tomatoes in my pantry to whip up this dish. The dish was quick and came together in under 45 minutes.
One Skillet Chicken and Tomato Rice
· 1 tablespoon vegetable oil
· 3-4 chicken wings, drums and middle part separated, tips removed
· 1 teaspoon kosher salt
· ½ teaspoon freshly cracked black pepper
· ½ onion, sliced into strips
· ½ red pepper, sliced into strips
· 1 teaspoon chicken bouillon powder
· 1 cup jasmine rice
· ½ teaspoon smoked paprika
· ½ teaspoon saffron threads
· ½ cup water or chicken broth
· 1 can (14.5 ounce) diced tomatoes
· ½ cup frozen green peas, thawed
Directions:
1) Heat a skillet on medium heat. Once hot, add the vegetable oil. Season both sides of the chicken pieces with half the salt and pepper. Place the chicken pieces in one layer on the skillet. Let the chicken sear for at least five minutes before flipping. Continue searing the other side for another five minutes, until golden brown. Remove the chicken to a plate. Drain out some of the fat.
2) Add the onion and red pepper strips into the skillet. Let cook until it starts to soften, about 3 minutes. Add in the chicken bouillon powder and cook for another minute.
3) Add the jasmine rice into the skillet. Let the rice toast for one minute. Add the smoked paprika and saffron threads. Stir to combine with the rice. Add in the remaining salt and pepper. Add the water or chicken broth and diced tomatoes. Stir to combine all the ingredients. Add the chicken pieces back to the skillet. Turn the heat down to medium low. Cover the skillet and let the contents within the skillet cook for about 22 minutes. Add the green peas and let cook for another three minutes before serving.
Takeaways: The dish is very versatile. Any ingredient can be added or swapped out depending on your liking. I didn’t have green peas the first time I made the dish, but I did this time, so I added it during the last three minutes of cooking time. The dish also works well with other crunchy green vegetables. Feel free to experiment to your heart’s liking. I definitely did.