Vegetarian: Substitute the chicken with tofu or beans for a meatless version. Tofu should be pressed and cubed before cooking.
Spicy: Add a chopped jalapeño or a pinch of red pepper flakes to kick up the heat.
Pasta version: Instead of rice, serve the dish over cooked pasta for a different texture and flavor.
Make it creamy: Stir in a 1/4 cup of heavy cream or coconut milk at the end for a richer, creamier sauce.
FAQ:
Can I use frozen chicken or tofu for this recipe? Yes! If using frozen chicken, ensure it is fully thawed before cooking. For tofu, press out excess water and cube it before adding it to the skillet.
Can I substitute the rice with quinoa or couscous? Absolutely! Both quinoa and couscous would work well as a substitute for rice and add a different texture to the dish.
How can I make this dish gluten-free? The recipe is naturally gluten-free if you use gluten-free broth and serve it with rice, quinoa, or any other gluten-free grain.
Can I make this in advance? Yes! This dish stores well and can be made up to 2-3 days ahead. Just reheat and enjoy.
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