Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (14 ounces) diced tomatoes, undrained
• 1 cup chicken broth
• 1/4 cup tomato sauce
• 2 teaspoons chili powder (adjust to taste)
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste, for heat)
• Salt and black pepper to taste
• Chopped fresh cilantro or parsley for garnish (optional)

Here's the recipe :

• In a large skillet or frying pan with a lid, heat the vegetable oil over medium-high heat.

• Add the chicken pieces to the skillet and cook until they are browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.

• In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until they become fragrant and slightly softened.

• Stir in the diced red and green bell peppers and cook for another 2-3 minutes until they start to soften.

• Add the uncooked rice to the skillet and sauté for 1-2 minutes, stirring constantly, until the rice becomes slightly translucent.

• Pour in the diced tomatoes (with their juice), chicken broth, tomato sauce, chili powder, paprika, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.

• Return the cooked chicken to the skillet and stir to evenly distribute the chicken pieces throughout the mixture.

• Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed the liquid. Be sure to check and stir occasionally to prevent sticking.

• Once the rice is cooked and the sauce has thickened, remove the skillet from heat.

• Garnish with chopped fresh cilantro or parsley, if desired.

• Serve the Tangy Chicken and Rice Skillet hot as a complete meal. Enjoy the tangy and hearty flavors!