Arroz con Pollo

1. 1

   In a nonstick 12-inch skillet, warm oil over medium heat until hot.

2. 2

   Add chicken and sprinkle with black pepper and 1/4 tsp.

3. 3

   salt.

4. 4

   Add onion and green pepper to skillet.

5. 5

   Saut, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minutes.

6. 6

   Meanwhile, use a vegetable peeler to remove a 3-inch strip of peel from the lemon.

7. 7

   Cut lemon into wedges for garnish.

8. 8

   Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 tsp.

9. 9

   salt into mixture in skillet and bring to a boil over high heat.

10. 10

    Reduce heat to low; cover and simmer 20 minutes.

11. 11

    Stir in frozen peas; cover and cook 5 minutes.

12. 12

    Remove skillet from heat and stir in olives.

13. 13

    Spoon into a serving dish and garnish with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.