Skillet Arroz con Pollo
Instructions:
- This dish, popular in Spain and Mexico, literally means “rice with chicken.†We’ve used chicken-breast tenders instead of bone-in pieces to shorten cooking time. A side salad would make for a refreshing contrast.
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium red pepper, cut into 11â„2-inch pieces
- 1 cup long-grain white rice
- 1 garlic clove, minced
- 1â„8 teaspoon ground red pepper (cayenne)
- 1 strip (3" by 1â„2") fresh lemon peel
- 1â„4 teaspoon salt
- 1 can (141â„2 ounces) chicken broth
- 1â„4 cup dry sherry or water
- 1 pound chicken-breast tenders, cut into 2-inch pieces
- 1 cup frozen peas
- 1â„4 cup drained salad olives (chopped pimiento-stuffed olives)
- 1â„2 cup loosely packed fresh cilantro leaves or parsley leaves, chopped lemon wedges
- In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and red pepper 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 tip of knife and rice is tender, stirring once halfway through cooking time. Stir in frozen peas; cover and heat through. Remove skillet from heat; let stand 5 minutes.
- To serve, stir in olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.
- P R E P 15 minutes
- C O O K 40 minutes
- MA K E S 4 main-dish servings