Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon sea salt flakes
- ½ teaspoon ground black pepper
- 4 chicken breasts
- 2 limes divided
- 1 tablespoon olive oil
- 2 cloves garlic crushed
- 3 cups chicken stock
- 1½ cups basmati rice uncooked
- Pinch of salt
- ½ cup cilantro chopped
- Mango salsa optional, for garnish
Instructions
- Sprinkle the paprika, coriander, sea salt, and black pepper over the chicken breasts. Squeeze half of a lime over the seasoned chicken, and rub it in with the seasonings.
- In a skillet over medium heat, drizzle in the olive oil and add the crushed garlic. Transfer the chicken breasts to the skillet, and cook them for 5-7 minutes on each side. Move the chicken to a plate and let it rest for 3 minutes.
- Add the chicken stock to the same skillet and stir it to loosen up any browned bits on the bottom. Add the rice and a pinch of salt. Cover with a lid, bring the pot to a boil, then turn it down to a simmer and let it cook for 15 minutes. Once the water has evaporated, turn off the heat and let the rice steam for 10 minutes.
- Once the rice has steamed, mix the chopped cilantro into the rice with a fork. Slice the chicken breasts and cut the remaining limes into wedges. Serve the rice in a bowl with the sliced chicken on top, and garnish with lime wedges and a few spoonfuls of mango salsa, if desired.
