Double Duty Delight
Spicy Chicken and Tomato Rice Skillet with Salmon-Potato Hash and Avocado-Beef Pico
28 minutes
Serves 4
LunchSouth AmericanGluten-freeDairy-freeNut-freeSoy-free
Herb's take
This Latin-inspired skillet sneaks in every protein from your kitchen, using quick-cooking techniques and bold flavors for a lunch that’s as colorful as it is efficient. Get ready to learn how to layer flavors and multitask like a culinary scientist (with a bit of Herb’s own madcap logic).
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high. Add the diced potatoes and a pinch of salt. Cook, stirring occasionally, until crisp and golden brown, about 5 minutes.
- 02Push potatoes to the side of the skillet. Add the cubed salmon to the cleared space with a drizzle more oil if needed. Sear 1 minute per side until just opaque. Transfer both salmon and potatoes to a bowl and set aside.
- 03Return skillet to medium-high and add 1 tablespoon olive oil. Add ground beef and sauté, breaking up any large clumps, until browned, about 2 minutes. Transfer beef to a separate small bowl.
- 04Combine diced avocado, browned beef, and lime juice in the bowl. Stir gently to make a chunky salsa. Set aside.
- 05To the same skillet, add remaining olive oil, then sauté garlic, onion, and bell pepper for 2 minutes until softened. Stir in the minced jalapeño and cook 30 seconds.
- 06Add chicken cubes, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook, stirring, until edges turn golden, about 3 minutes.
- 07Stir in rice, smoked paprika, and cumin. Toast rice for 1 minute, then pour in diced tomatoes and chicken broth. Bring to a boil, scrape up any browned bits, then reduce heat to low, cover, and simmer 10 minutes.
- 08While rice simmers, beat eggs with a pinch of salt. Heat a small nonstick pan over medium, add eggs, and scramble just until barely set. Remove from heat.
- 09After 10 minutes, uncover the skillet and gently fluff the rice. Fold in half of the cilantro. Taste and adjust seasoning with salt and pepper as needed.
- 10Distribute skillet rice and chicken into four bowls. Top each with salmon-potato hash, a scoop of avocado-beef salsa, and spoonfuls of scrambled egg. Garnish with remaining cilantro and serve immediately.
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