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Skillet Arroz con Pollo

Skillet Arroz con Pollo consists of juicy chicken thighs nestled into a bed of rice, garlic, onion, peppers and peas.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 5 servings
Calories: 516 kcal
Course: Dinner
Cuisine: Spanish

Ingredients

Chicken
  • 1 tablespoon olive oil
  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano, rubbed between the palms of your hands
  • 1 teaspoon Coriander
  • 1/4 teaspoon Turmeric
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and fresh ground black pepper to taste
Rice
  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 2 cloves garlic, grated or minced
  • Kosher salt and fresh ground black pepper to taste
  • 1 tablespoon tomato paste
  • 1 cup uncooked long grain white rice
  • 1/4 cup dry white wine
  • 2 cups low sodium chicken broth
  • 3 tablespoons chopped cilantro, plus more for garnish
  • 1 bay leaf
  • 1/2 cup frozen peas
  • 1/2 cup green olives sliced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

Calories 516kcal (26%) Carbohydrates 43g (14%) Protein 40g (80%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 16g Cholesterol 166mg (55%) Sodium 633mg (26%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 516

% 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.