Monday, January 9, 2012

Smoky Chicken and Rice

I've recently become obsessed with smoked paprika. It's so tasty, but not spicy. It just has this great warm, smoky flavor that adds a bit of comfort to your food without adding pounds to your waistline. It's really a win-win situation.

Oh, and please excuse the not-so-great picture, people were hovering. I felt pressured.

Smoky Chicken and Rice
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1 1/2 lbs. chicken breast, cut into bite sized pieces
1 lb. shrimp, thawed and peeled
2 t. extra virgin olive oil
Salt and pepper
2 T. smoked paprika, divided
1 T. dried oregano
1 c. diced carrots
4 Roma tomatoes, diced
1 large clove garlic, minced
2 c. organic chicken broth
2 c. instant brown rice
1 c frozen peas
3 scallions, chopped

Season chicken breast and shrimp with salt, pepper and 1 tablespoon of smoked paprika. In a large, deep skillet, heat oil over medium heat. Add chicken to the skillet and cook for about 3-4 minutes per side, or until just cooked through. Remove chicken from the skillet. Add carrots to the skillet, season with salt and pepper. Cook carrots for 4-5 minutes, or until crisp-tender. Add tomatoes and garlic to skillet and cook for another 3 minutes. Add chicken and chicken broth to skillet. Bring broth to a boil, season with salt, pepper, 1 tablespoon smoked paprika and dried oregano. Stir in brown rice and shrimp, reduce heat to simmer and cover. Let simmer for 5-6 minutes, or until broth is absorbed. Add peas and scallions to skillet. Put cover back on skillet and remove from heat. Let stand for 5 minutes before serving.