Skillet Arroz con Pollo
This is our take on the traditional Spanish rice and chicken. Not 100% authentic, but 100% delicious!
Servings: 6 servings
Ingredients
- 2 tsp garlic powder
- 2 tsp oregano
- 1 ½ tsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 lbs boneless skinless chicken breasts, cut into 2-3 inch pieces
- 3 tbsp olive oil, divided
- 1 onion, finely chopped
- 1 green pepper, seeded and finely chopped
- ½ tsp red pepper flakes
- 2 cloves garlic
- 1 ½ tbsp tomato paste
- 2 ½ cups instant white rice
- 2 ½ cups chicken stock
- ¼ cup fresh cilantro, finely chopped
Instructions
- In a small bowl, mix together the garlic powder, oregano, paprika, salt, and pepper. Pat the chicken dry and season with the spice mixture.
- In a large skillet, heat 1 tbsp of the olive oil over medium-high heat. Add the chicken pieces in a single layer and brown (about 3 minutes per side). Transfer chicken to a plate.
- Add the remaining 2 tbsp of olive oil to the pan. Add the onion and green pepper and cook until soft, about 5 minutes. Stir in the red pepper flakes, garlic, and tomato paste. Bring to a simmer.
- Stir in the rice and chicken stock. Arrange the chicken on top of the rice. Cover and simmer for about 10 minutes, until the rice is done and the chicken is cooked through. Remove from heat and top with the cilantro.
Notes
PREP AHEAD:
- Prepare the spice mixture and keep in a resealable plastic bag until ready to use.
- Cut the chicken and season with spice mixture up to one day in advance.
- Chop the onion and pepper and store in the refrigerator in an airtight container until ready to use.
Nutrition
Calories: 430kcal | Carbohydrates: 39g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 100mg | Sodium: 1135mg | Potassium: 823mg | Fiber: 2g | Sugar: 3g | Vitamin A: 537IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 4mg
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