The beet

Contributed by Peter Johnson, Director of Culinary  

Recipe: One Skillet Chicken and Rice  

Ingredients 

• 2 lbs. Chicken Thighs, boneless and skinless 
• 1 cup Basmati Rice 
• ½ cup Frozen Peas 
• 2 tbsp. Olive Oil 
• 1 ¼ cup Water 
• 1 cup Tomato Sauce 
• 3 cloves Minced Garlic 
• ¼ cup Red Pepper, diced 
• ¼ cup Spanish Onion, diced 
• 1 Jalapeno, seeds removed and diced 
• ¼ cup Cilantro, minced 
• 2 tsp. Sazon Seasoning 
• 1 tbsp. Adobo Seasoning 
• 1 Lemon, for taste 

Directions 

1. Add Chicken, 1 tbsp. olive oil and Adobo to bowl and mix well. Allow to marinate for at least a half hour and up to 2 hours. 
2. Add the remaining olive oil to a skillet and turn heat to medium. Once oil is hot, add in the chicken a few pieces at a time. Cook until chicken has a nice golden-brown sear on both sides. Remove from pan and transfer to plate.  
3. In the same skillet, add your garlic, peppers, onions, jalapenos and cilantro, sauté for 2-3 minutes. 
4. Add Sazon to the skillet and cook for 1 minute. 
5. Add tomato sauce, water and stir well, making sure to scrape up all the bits of flavor from bottom of pan. 
6. Bring to a simmer and add in rice, stir to combine.  
7. Add browned chicken to the top. Reduce heat to low and cover the skillet. Cook for 20 minutes. 
8. Add green peas and stir into rice. Cover and cook for an additional 3-5 minutes. Garnish with cilantro and a fresh squeeze of lemon juice. 

About Chef Peter 

Over the past 25 years, I have had the pleasure to work in all facets of the restaurant and hospitality industry. After Graduating from the Culinary Institute of America in 2000, I followed my dream of being a restaurant chef in Manhattan. Upon graduation from culinary school, I worked in as many high-end restaurants and hotels as I could, learning the craft and honing my skills. I eventually found the niche for recipe development, and Food Manufacturing where I have been fortunate enough to head up the R&D department at Whitsons for the better part of the last decade.