Chicken and Rice with Egg

Ingredients

• 1 lb chicken thighs
• 1 cup rice
• 2 large eggs
• 1 medium tomato
• 1 medium yellow bell pepper
• ½ cup shredded cheese
• 2 cups chicken broth
• 2 tbsp olive oil

Instructions

1. 1

   Season the 1 lb chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown the chicken until golden on both sides, about 5 minutes per side. Remove and set aside.

2. 2

   In the same skillet, add the remaining 1 tbsp olive oil. Dice the 1 medium tomato and 1 medium yellow bell pepper, then cook until softened, about 3 minutes.

3. 3

   Add the 1 cup rice and stir to coat with the oil and vegetables. Pour in the 2 cups chicken broth and bring to a simmer.

4. 4

   Return the chicken to the skillet, nestling it into the rice. Cover and cook over low heat until the rice is tender and the chicken is cooked through, about 20 minutes.

5. 5

   While the rice cooks, fry the 2 large eggs in a separate nonstick skillet over medium heat until the whites are set but the yolks are still runny, about 3 minutes.

6. 6

   Once the rice is done, sprinkle the 0.5 cup shredded cheese over the top and let it melt, about 2 minutes. Serve the rice and chicken with a fried egg on top and garnish with fresh herbs if you like.

Tools you’ll need

• large skillet with lid
• nonstick skillet
• knife and cutting board
• measuring cups and spoons

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