Chicken Parrilla with Spanish Rice & Beans, SIMPOL!

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Breasts are leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is typically cheaper.

canned black beans

🥗Healthier: dried black beans

💰Cheaper: pinto beans

Dried beans are often more economical and healthier when cooked from scratch.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

Marinate chicken fillets with olive oil, smoked paprika, hot sauce, black pepper, zest and juice of half a lemon, zest and juice of half an orange, and chopped fresh cilantro including the roots.

Heat a pot and melt 2 tablespoons of butter, then sauté chopped white onions until softened.

Add 4 tablespoons of anato oil and sauté for a moment before adding the rice, stirring to coat.

Season the rice with about a teaspoon of salt and add dried oregano.

Pour in 2 cups of chicken stock and 1 cup of tomato sauce, then bring to a boil.

Add canned red beans without draining, cover, and reduce heat to low to cook the rice.

Heat a grill pan until hot, then grill the marinated chicken fillets for about 4 minutes on each side until cooked through.

Add the remaining marinade to the chicken while grilling for extra flavor.

Prepare a salsa by mixing diced onions, diced tomatoes, salt, black pepper, and a squeeze of lemon juice, drizzled with olive oil.

Once the rice is cooked and fluffy, fluff it up and serve with the grilled chicken and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary