Arroz Con Pollo (Chicken and Rice)
Course: Dinner, LunchCuisine: Mexican
Servings
8
servingsPrep time
30
minutesCalories
190
kcalThis one skillet meal makes a quick, tasty, and healthy weeknight dinner.
Ingredients
2 Tbsp vegetable oil (or cooking oil of choice)
1 whole chicken, cut up, skin removed
1 medium green pepper, chopped
1 onion
3 garlic cloves, minced
2 tomatoes, chopped
2 1/4 cups chicken broth, low-sodium
1 bay leaf
salt (to taste, optional)
pepper (to taste, optional)
1 cup rice, uncooked
1 cup peas
Directions
- Wash hands with soap and water.
- In a large skillet heat oil over medium-high heat and brown chicken on both sides.
- Add green pepper, onion, and garlic and cook for about 5 minutes.
- Add tomato, chicken broth, bay leaf. Add salt & pepper to taste.
- Cover and cook for 20 minutes.
- Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
- Add peas, cook until hot. Remove bay leaf before serving.
