Skillet Arroz con Pollo
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5
4 reviews
Excellent
Skillet Arroz con Pollo
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Skillet Arroz con Pollo consists of juicy chicken thighs nestled into a bed of rice, garlic, onion, peppers and peas.
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Ingredients
Chicken
- 1 tablespoon olive oil
- 1 1/2 pounds chicken thigh boneless, skinless
- 1 tablespoon cumin ground
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon granulated garlic
- 1 teaspoon oregano rubbed between the palms of your hands, dried
- 1 teaspoon Coriander
- 1/4 teaspoon Turmeric
- 1/8 teaspoon cayenne pepper
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
Rice
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1/2 cup red bell pepper diced
- 2 cloves garlic grated or minced
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 tablespoon tomato paste
- 1 cup long grain white rice uncooked
- 1/4 cup white wine dry
- 2 cups chicken broth low sodium
- 3 tablespoons cilantro plus more for garnish, chopped
- 1 bay leaf
- 1/2 cup peas frozen
- 1/2 cup green olives sliced
Instructions
- Preheat oven to 375° F. In a small bowl combine all of the spices for the chicken. Rub half of the spice mixture onto the chicken thighs and reserve the rest for the rice. Heat the olive oil in a large oven safe skillet over medium-high heat. Swirl to coat the bottom of the skillet then add in the chicken thighs. Brown for about 2-3 minutes then flip them and brown another 2-3 minutes. Remove the chicken thighs onto a plate.
- Add the remaining tablespoon of olive oil to the skillet, swirl to coat the bottom, then add in the onion and red bell pepper. Season with salt and pepper. Sauté for 2 minutes then add in the garlic and sauté another 1-2 minutes. Add in the rice and tomato paste and remaining spice mixture from the chicken. Stir until everything is coated. Pour in the wine and scrape up any brown bits from the bottom of the pan. Stir in the chicken broth and cilantro and add in the bay leaf.
- Simmer on the stove for 3 minutes uncovered, then cover with a lid and place it in the oven to bake for 20-25 minutes or until the rice is tender and the chicken is cooked through. Remove from the oven and stir in the peas. Garnish with green olives and extra cilantro.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
43g
(14%)
Protein
40g
(80%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
16g
(94%)
Cholesterol
166mg
(55%)
Sodium
633mg
(26%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 40g | 80% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 166mg | 55% |
| Sodium | 633mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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