Chicken Skewers with Cheesy Rice

Steps

1. 1

   If using wooden skewers, soak them in water for at least 20 minutes to help prevent scorching. Cut the chicken into uniform bite-size pieces so they cook evenly.

   Start 20-minute timer
2. 2

   Place the chicken in a bowl. Add the olive oil, garlic powder, paprika, onion powder, salt, and black pepper, then toss thoroughly until every piece is evenly coated. Set aside while preparing the rice.

3. 3

   Rinse the rice under cool water until the water runs mostly clear. Combine the rice and chicken broth in a saucepan and bring to a boil over medium-high heat.

4. 4

   Once boiling, reduce the heat to low, cover the saucepan, and simmer until the rice is tender and the broth has been absorbed, about 15 to 18 minutes. Remove the pan from the heat and let it stand, covered, for 5 minutes.

   Start 18-minute timer
5. 5

   While the rice cooks, thread the seasoned chicken pieces onto the soaked skewers, leaving a little space between pieces so heat can circulate.

6. 6

   Heat a grill pan, outdoor grill, or large skillet over medium-high heat. Lightly oil the cooking surface if needed.

7. 7

   Add the chicken skewers and cook, turning every few minutes, until browned on all sides and the thickest pieces reach an internal temperature of 165°F (74 °C) (74°C (165 °F)), about 10 to 12 minutes total.

   Start 12-minute timer
8. 8

   Fluff the cooked rice with a fork. Stir in the cream cheese and shredded cheddar while the rice is hot, mixing until the cheese melts and the rice becomes creamy. Taste and adjust the seasoning.

9. 9

   Serve the hot cheesy rice in bowls with the chicken skewers on top. Garnish with parsley if desired. The chicken and cheesy rice may also be served with mashed potatoes or vegetables instead of rice.