Grilled chicken skewers marinated in Spanish spices, paired with colorful bell peppers and served with fluffy rice for a delightful family meal.

Ingredients

• 500g chicken breast, cut into cubes
• 2 red bell peppers, cut into chunks
• 2 yellow bell peppers, cut into chunks
• 1 onion, cut into chunks
• 4 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 200g rice (long-grain or basmati)
• 500ml chicken broth

Method

1. In a bowl, combine olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Add chicken cubes and mix well. Let marinate for at least 15 min.
2. Meanwhile, rinse the rice under cold water until the water runs clear. In a pot, bring chicken broth to a boil, then add the rice. Reduce heat to low, cover, and cook for 12-15 min until rice is fluffy.
3. While the rice cooks, thread marinated chicken, bell peppers, and onion onto skewers.
4. Preheat a grill or grill pan over medium heat. Grill skewers for about 10-12 min, turning occasionally, until chicken is fully cooked and slightly charred.
5. Serve skewers over a bed of rice.

What to serve with it

• Steamed green beans with olive oil and lemon
• Simple mixed salad with lettuce and cucumber
• Garlic bread (made with crusty bread and garlic spread)

Equipment (optional)

• Grill or grill pan
• Skewers
• Pot for cooking rice
• Mixing bowl

Notes

• Ensure chicken is cooked through to an internal temperature of 75°C.
• You can soak the skewers in water for 30 min before grilling to prevent burning.