Chicken & Rice Skillet
Submitted by beccer
One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minSomewhere between arroz con pollo and a Spanish paella, this one-skillet meal has serious depth. Chicken and optional Italian sausage (or chorizo, if you want to lean into that Spanish flavor) get browned, then rice toasts in the same pan with onion, garlic, and red pepper before simmering in chicken stock with fresh tomatoes.
Cumin and thyme give the rice a warm, earthy backbone. Green peas and sliced olives go in at the end for color and a briny punch.
Everything cooks in one 12-inch skillet, and the whole thing is on the table in under an hour. Serve it with a green salad and call it done.
Pro Tips
- Toast the rice in the pan for a full minute before adding liquid. This coats each grain in oil and builds a nuttier, more complex flavor in the finished dish.
- Use chicken thighs instead of breasts for juicier results. They hold up better to the simmering time and won’t dry out.
- Add the sausage. It’s listed as optional, but the smoky, spicy kick it brings is what takes this from good to genuinely crave-worthy.
Ingredients
Directions
Sprinkle the chicken with ¼ teaspoon each of the salt and black pepper.
In a 12 inch nonstick skillet, heat the oil over moderate heat.
Add the chicken breasts and, if desired, the sausage and sauté stirring frequently, for 5 minutes, or until lightly browned.
Transfer to a plate.
Add the onion and red pepper to the skillet, sprinkle with the sauté, stirring for 5 minutes or until softened.
Add the garlic and rice and sauté stirring for 1 minute.
Add the stock, tomatoes, cumin and thyme and bring to a boil over high heat.
Lower the heat and simmer, covered, for 15 minutes or until the rice is tender.
Add the peas, chicken, sausage and olives, if using to the skillet and mix well.
Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through.
Serve with a green salad.
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