Chicken breast, long grain rice, corn, red pepper, onion, garlic, Adobo seasoning, and water, gently simmered in one pot.
EBy Essie
Servings
4
1.5 lb Chicken breast, boneless skinless, cut into 1-inch pieces
2 tbsp Adobo seasoning
2 tbsp Cooking oil
1 piece Onion, diced
1 piece Red pepper, diced
4 clove Garlic, minced
1.5 cup Long grain rice
1.5 cup Corn kernels
3 cup Water
Calories
746 kcal
Protein
49g
Carbs
102g
Fat
15g
Fiber
6g
Sugar
3g
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Season and Sear
1. Toss the chicken breast with half of the Adobo seasoning until evenly coated. Heat the cooking oil in a large, deep skillet or Dutch oven over medium-high heat, then sear the chicken for 3 to 4 minutes, stirring occasionally, until lightly browned. Transfer to a plate; it will finish cooking later.
2. Reduce the heat to medium. Add the onion and red pepper to the same pot and cook for 4 to 5 minutes until softened, scraping up the browned bits. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the long grain rice and the remaining Adobo seasoning, toasting for 1 minute so the grains are coated in the seasoned oil. Pour in the water and stir in the corn, scraping the bottom of the pot. Bring to a boil.
1 tbsp Adobo seasoning,
1.5 cup Long grain rice,
1.5 cup Corn kernels,
3 cup Water
4. Nestle the chicken back into the rice along with any juices from the plate. Reduce the heat to low, cover tightly, and simmer gently for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed and the chicken is cooked through to 165°F (74°C).
Rest and Serve
5. Remove from the heat and let the pot rest covered for 10 minutes to steam. Fluff the rice with a fork, fold the chicken and corn through, and taste for seasoning before serving.
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