Skillet Arroz Con Pollo
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 4 | each |
chicken legs
skin removed |
*
|
| 4 | each |
chicken thighs, boneless, skinless
skin removed |
*
|
| 14 ½ | ounces |
chicken broth
|
|
| 1 | cup |
rice, converted
white, uncooked |
* |
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ½ | cup |
sweet red bell peppers
or green pepper |
|
| ¼ | teaspoon |
turmeric
or saffron |
|
| ⅛ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
red pepper flakes
ground, up to 1/2 teaspoon |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 4 | each |
chicken legs
skin removed |
*
|
| 4 | each |
chicken thighs, boneless, skinless
skin removed |
*
|
| 419.1 | ml/g |
chicken broth
|
|
| 237 | ml |
rice, converted
white, uncooked |
* |
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 118 | ml |
sweet red bell peppers
or green pepper |
|
| 1.3 | ml |
turmeric
or saffron |
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
red pepper flakes
ground, up to 1/2 teaspoon |
|
Directions
Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples.
Add chicken pieces; cook until browned on all sides.
Move chicken to side of skillet.
Add remaining ingredients, blend well.
Place chicken in rice mixture.
Bring to a boil, reduce heat to low.
Cover and simmer 15 minutes, stirring occasionally.
Turn chicken over; cover and simmer an additional 10 minutes, or until tender and juices run clear.
