Arroz con Pollo Skillet

Tender spiced chicken thighs simmered with golden saffron-style yellow rice, sweet bell peppers, and green peas.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.33/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• savory
• comfort food
• kid-friendly
• crowd-pleaser
• budget-friendly
• quick
• smoky

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into bite-sized pieces)
• 2 cup long-grain white rice (uncooked)
• 2 tablespoon olive oil
• 1 green bell pepper (medium, diced)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 2 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 3.5 cup chicken broth
• 1 cup frozen green peas

Instructions

1. Heat olive oil in a wide deep skillet over medium-high heat. Add chicken thigh pieces and brown for 4 minutes.
2. Add the diced green bell pepper, diced yellow onion, and minced garlic. Sauté for 3 minutes until vegetables soften.
3. Stir in tomato paste, ground cumin, smoked paprika, salt, and uncooked long-grain white rice, toasting the grains for 1 minute.
4. Pour in the chicken broth and bring to a rapid boil. Cover tightly with a lid, reduce heat to low, and cook for 14 minutes until the rice is tender and liquid is absorbed.
5. Scatter the frozen green peas over the top, cover for 2 minutes to steam through, then fluff everything together with a fork.

Notes

Chicken thighs maintain tenderness and moisture significantly better than chicken breasts during multi-day refrigeration and reheating.

Nutrition (per serving)

• Calories: 442
• Protein: 29.2 g
• Carbohydrates: 58.2 g
• Fat: 10.8 g
• Fiber: 3.6 g
• Sodium: 996 mg
• Saturated Fat: 2.2 g
• Sugar: 4.5 g
• Cholesterol: 96 mg