Skillet Arroz Con Pollo

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil
  • 1
    medium onion, finely chopped
  • 1
    medium red pepper, cut into 1 1/2-inch pieces
  • 1
    garlic clove, minced
  • 18
    teaspoon ground red pepper (cayenne)
  • 1
    strip fresh lemon peel (about 3 inch-x-1/2 inch)
  • 14
    teaspoon salt
  • 1
    (14 1/2 ounce) can chicken broth
  • 14
    cup dry sherry or 1/4 cup water
  • 1
    lb chicken breast tenders, cut into 2-inch pieces
  • 1
    cup frozen peas
  • 14
    cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
  • 12
    cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
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DIRECTIONS

  • In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
  • Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
  • Stir in rice, garlic, and ground red pepper; cook 2 minutes.
  • 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.
  • 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.
  • Stir in frozen peas, cover and heat through.
  • Remove skillet from heat and let stand 5 minutes.
  • To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.
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