One Pan Chili Chicken

It was basically another night where it was, okay, what do we have on hand? Chicken? Check. Rice? Check. Potatoes? Check. So what can we make? I came across this recipe on the Food Network and decided to give it a shot. The only thing we didn't have was carrots, but I added a can of kidney beans instead. Not exactly the same, but beans just seemed like a good fit.

2 tsp. olive oil
3/4 pounds boneless, skinless chicken cut into cubes
1 small sweet onion, thinly sliced
1/2 pound small red potatoes cut into quarters, about 8 potatoes
Coarse salt
Cracked pepper
2-3 cloves garlic, minced
2 tsp. sweet paprika
1 tsp. ground cumin
1 tsp. dried oregano
1 (15 ounce) can whole plum tomatoes
3/4 cups long grain rice
1 1/2 cups low sodium, fat free chicken broth - we used beef broth
1 can kidney beans, drained and rinsed
1 cup frozen peas

Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes. Remove from pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper. Add garlic, paprika, cumin, oregano, tomatoes, rice, broth, beans and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft.

We added some hot sauce for a little kick and sour cream on top. Enjoy!