Stove Top Chicken and Rice

2 lbs skinless, boneless chicken pieces
salt
pepper
McCormick Montreal Chicken Seasoning
1 tbsp paprika
2 tsp chicken bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground oregano
1/4 tsp chili powder
1/8 tsp cayenne powder
1 tbsp vegetable oil
2 C chicken broth
1 tbsp tomato paste
1 C uncooked basmati rice

1. Pat chicken dry and season both sides with salt, pepper, and Montreal Chicken Seasoning. Set aside.
2. In a small bowl, combine paprika, chicken bouillon, garlic powder, onion powder, oregano, chili powder, and cayenne. Set aside.
3. Heat pan and vegetable oil (just enough to coat the bottom of the pan). Add chicken in batches and brown both sides. (No need to cook it through.) Remove chicken to a separate dish and set aside.
4. After all chicken has been browned, leave the pan on the stove but turn off the heat. Add the spice mixture to the oil and juices that are left in the pan. Gently toast spices in the residual heat. Once spices are combined and toasted, turn the heat back on and slowly pour in the chicken broth to fully deglaze the pan, craping up any final brown bits stuck to the bottom.
5. Stir in the tomato paste and add rice, stirring to combine. Bring to a boil then layer in the chicken and turn heat down to the lowest possible setting.
6. Cook the chicken and rice, covered, for 25 minutes or until rice is done.

Recipe from noblepig.com.