A delightful dish combining tender chicken with flavorful spiced rice and vibrant peppers, perfect for a wholesome meal.
Preheat your oven to 300°F (150°C).
Preheating the oven ensures even cooking for the chicken.
In a small bowl, mix the cumin, smoked paprika, salt, chopped cilantro, and the juice of half a lime.
Squeeze the lime gently to extract maximum juice.
Coat the chicken tenders evenly with the spice mix.
Use your hands to ensure the chicken is thoroughly coated.
Heat olive oil in a large skillet over medium-high heat. Add the chicken tenders and cook until lightly browned on one side, about 2 minutes. Flip and cook the other side for another 2 minutes.
Avoid overcrowding the skillet to ensure proper browning.
Transfer the chicken to a baking pan and place it in the oven to finish cooking for 15 minutes.
Check the chicken's internal temperature to ensure it's fully cooked.
In the same skillet, add the chopped red onion, diced red bell pepper, and sliced jalapeño. Cook over high heat for 2 minutes.
Stir frequently to prevent the vegetables from burning.
Add the rice to the skillet and stir for 1 minute to coat it with the vegetable mixture.
Toast the rice slightly for enhanced flavor.
Pour in the chicken broth and bring to a boil. Cover the skillet and reduce the heat to low. Cook until the rice is tender, about 15 minutes.
Keep the skillet covered to trap steam and cook the rice evenly.
Transfer the cooked rice and vegetables to a serving platter. Top with the baked chicken tenders and drizzle with the remaining lime juice.
Garnish with additional cilantro for a fresh touch.
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