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stovetop essentials: spicy chicken & rice

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I put together two skillets of this recipe, for a brunch on Sunday. Mostly threw it together from bit-and-bobs I had in the walk-in. Surprisingly, turned out rather good, and there were no leftovers… that is a really good sign :-) It has a nice spicy level of flavor that is not too hot for the Summer months, but just enough to give it a satisfying smack. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For stovetop essentials: spicy chicken & rice

  • PLAN/PURCHASE
  • 2 Tbsp
    sweet butter, unsalted
  • 1/4 md
    yellow onion, diced
  • 2 md
    carrots, sliced
  • 2 clove
    garlic, minced
  • 2 md
    boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 Tbsp
    dried parsley flakes
  • 1 tsp
    cajun seasoning, i prefer tony chachere’s
  • 1 tsp
    chili powder, i prefer mexene’s
  • 1 tsp
    ground cumin
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 1/2 c
    long-grained white rice, like jasmine
  • 3 1/4 c
    chicken stock, not broth
  • 1/2 c
    green peas, frozen is fine
  • OPTIONAL ITEMS
  • 1 Tbsp
    tamari sauce, or liquid aminos, added when you add the chicken stock

How To Make stovetop essentials: spicy chicken & rice

  • 1
    PREP/PREPARE
  • 2
    Use good quality rice - no Minute Rice. If you use a cheap, or pre-cooked rice, you will not have a rice casserole, you will have rice mush...
  • 3
    I vary the spices on this recipe according to the seasons. The spices, as listed, are perfect for a warm Summer’s Eve out by the pond. However, in the Autumn and Winter months, I kick up the spices; including adding a bit of cayenne.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add the butter to a large skillet, over medium heat.
  • 6
    I do not have photos for the next few steps (my bad), so follow along with my wonderful description: Add the onion, and let it simmer in the melted butter until softened, not browned, about 2 – 3 minutes. Add the carrots, and stir for an additional 2 – 3 minutes. While the carrots and onions, are cooking, season with a bit of salt and pepper. Add the garlic and stir until fragrant, 30 - 60 seconds.
  • 7
    A slight browning of the veggies is acceptable; however, do not let them get more than a light brown.
  • 8
    Slightly reduce the heat, and add the chicken to the pan.
  • 9
    Stir until most of the pink is gone from the chicken, about 3 – 5 minutes.
  • 10
    Add all the dry spices, and the rice, and stir to combine.
  • 11
    Add the chicken stock, and the peas, bring to the boil and then immediately reduce to a simmer.
  • 12
    Cook, covered, until the rice is tender, about 18 – 20 minutes.
  • 13
    Take the pan off heat, and allow to rest, covered, for 5 additional minutes.
  • 14
    PLATE/PRESENT
  • 15
    Serve while still warm with some nice crusty bread. Enjoy.
  • Stud Muffin
    16
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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