Skillet Arroz Con Pollo Recipe

Name: Skillet Arroz Con Pollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, finely chopped; 1 medium red pepper, cut into 1 1/2-inch pieces; 1 cup long grain white rice; 1 garlic clove, minced; 1/8 teaspoon ground red pepper (cayenne); 1 strip fresh lemon peel (about 3 inch-x-1/2 inch); 1/4 teaspoon salt; 1 (14 1/2 ounce) can chicken broth; 1/4 cup dry sherry or 1/4 cup water; 1 lb chicken breast tenders, cut into 2-inch pieces; 1 cup frozen peas; 1/4 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives); 1/2 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped; lemon wedge

Servings: persons

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium red pepper, cut into 1 1/2-inch pieces
1 cup long grain white rice
1 garlic clove, minced
1/8 teaspoon ground red pepper (cayenne)
1 strip fresh lemon peel (about 3 inch-x-1/2 inch)
1/4 teaspoon salt
1 (14 1/2 ounce) can chicken broth
1/4 cup dry sherry or 1/4 cup water
1 lb chicken breast tenders, cut into 2-inch pieces
1 cup frozen peas
1/4 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
1/2 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
lemon wedge

1
In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
2
Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
3
Stir in rice, garlic, and ground red pepper; cook 2 minutes.
4
Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
5
Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
6
Stir in frozen peas, cover and heat through.
7
Remove skillet from heat and let stand 5 minutes.
8
To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, finely chopped, 1 medium red pepper, cut into 1 1/2-inch pieces, 1 cup long grain white rice, and more.

Yes, Skillet Arroz Con Pollo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Arroz Con Pollo

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