Ingredients:

• 1 lb chicken breasts, cut into bite-sized pieces
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Remove chicken from pot and set aside.
4. Add onion and cook until softened, about 3-5 minutes.
5. Add garlic, paprika, oregano, salt, and black pepper and cook for 1-2 minutes until fragrant.
6. Add rice and stir to coat with the spices.
7. Add chicken broth and diced tomatoes with their juice and bring to a boil.
8. Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and most of the liquid has been absorbed.
9. Add chicken back to the pot and stir to combine.
10. Let the dish sit for 5 minutes, then fluff the rice and chicken with a fork.
11. Serve hot and enjoy!