Budget Arroz Con Pollo

Recipe found in Quick & Easy Magazine. Total cost per serving is just under $1.00. To make this even more budget friendly, use only necessary amount of lemon peel and save the rest of the lemon for another recipe; use your own homemade chicken broth.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  teaspoon  vegetable oil
• 6  small chicken thighs, skin and fat removed (1 1/2 lbs)
• 1⁄4 teaspoon ground black pepper
• 1 1⁄3 teaspoons salt
• 1  medium onion, finely chopped
• 1  medium green bell pepper, cut into 1-inch pieces
• 1  lemon
• 1 1⁄2 cups long grain white rice
• 1  garlic clove, minced
• 1⁄8 teaspoon cayenne pepper
• 14 1⁄2 ounces chicken broth
• 1 1⁄4 cups water
• 10  ounces  frozen peas
• 1⁄3 cup  pimento stuffed olive, drained and chopped

Directions

1. In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and 1/4 t salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minute.
2. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Cut lemon into wedges for garnish.
3. Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 t salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute.
4. Stir in frozen peas; cover and cook 5 minute Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.