Skillet Arroz Con Pollo
Description
This Skillet Arroz Con Pollo is a comforting, one-pan masterpiece that brings the warm flavors of Spanish home cooking to your dinner table. Tender chicken thighs and legs are browned to perfection before being simmered with converted rice, aromatic spices, and fresh vegetables. The result is a dish where the rice absorbs the rich, savory juices from the chicken, creating a fluffy yet flavorful base. With vibrant pops of color from red peppers and green onions, this meal is as beautiful as it is delicious. Its an easy, satisfying dinner perfect for busy weeknights or casual family gatherings, requiring minimal cleanup and delivering maximum flavor in every bite.Ingredients
Directions
-
Heat olive oil in a large nonstick skillet over medium-high heat until it ripples.
-
Add chicken pieces and cook until browned on all sides.
-
Move browned chicken to one side of the skillet.
-
Add rice, chicken broth, green onions, chopped peppers, turmeric, garlic powder, and ground red pepper to the empty side of the skillet.
-
Blend the rice and vegetable mixture well with the juices in the pan.
-
Nestle the chicken pieces back into the rice mixture.
-
Bring the mixture to a boil, then reduce heat to low.
-
Cover and simmer for 15 minutes, stirring occasionally.
-
Turn the chicken pieces over, cover again, and simmer for an additional 10 minutes, or until chicken is fork-tender and juices run clear.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 709.1kcal
- % Daily Value *
- Total Fat 36.5g57%
- Saturated Fat 9.6g48%
- Cholesterol 258.0mg86%
- Sodium 240.0mg10%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 80.0g160%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your skillet has a tight-fitting lid to trap steam, which helps cook the rice evenly.
If you prefer a spicier dish, increase the amount of ground red pepper to 1/2 teaspoon.
Converted rice (parboiled rice) is recommended for this recipe as it holds its texture better during simmering, but regular long-grain white rice can be used if adjusted for cook time.
For extra flavor, add a bay leaf to the skillet while simmering and remove before serving.
Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
arroz, pollo, chicken, rice, skillet, spanish, dinner, one-pan, easy, family
