Arroz Con Pollo Skillet

I absolutely adore One-Pan meals! Simple prep and simple clean-up!

Ahhh….there is nothing better than a super Tasty, satisfying, QUICK, One-Pan Skillet meal on a busy weeknight! Quick Clean-Up to the rescue!

This one is INCREDIBLY DELICIOUS, loved by all, and great if you need to feed a few people, then reheat later for stragglers who show up after practice and such.

Chicken breasts were on sale this week so guess what we’re eating?! Yep… chicken.

I also doubled up the recipe to make a few lunch portions to send with Jason to work this week.

While this dish does require some time to simmer due to the brown rice, the actual hands-on time is minimal.

You’ll be able to make a salad, help out with homework, or simply catch up on a favorite show while your dinner cooks.

An EXCELLENT weeknight, hearty back-to-school dinner idea in my book!

What is Arroz Con pollo?

Basically, it’s deliciously seasoned chicken with rice and veggies such as peppers and onions.

Arroz con pollo is a traditional dish in Latin America and Spain.

This classic dish can vary from region to region. This is simply my interpretation using up what I had in my kitchen.

I used perfectly-seasoned chicken breasts, onion, bell peppers, lots of garlic, olives, diced tomatoes, brown rice, and some frozen vegetables.

4 servings

Ingredients:

• 4 boneless skinless chicken breasts

• sea salt and ground pepper, to taste, about

• 1/2 teaspoon each

• 2 Tbsps smoked paprika

• 1 Tbsp dried oregano

• 1 tsp garlic powder

• 2 Tbsps avocado oil or extra-virgin olive oil

• 1 large white onion, diced

• 1 large red bell pepper, chopped

• 6 cloves fresh garlic, pressed

• ¼ cup pitted and sliced green olives

• 2 cups diced fresh tomatoes with juices

• 4 cups chicken bone broth

• 2 cups long-grain brown rice, rinsed really well

• 1 cup frozen green peas

• 1 cup frozen organic corn

• chopped cilantro or parsley, to garnish

Instructions:

Pat your chicken breasts dry using a paper towel.

Combine/mix your dry seasonings together well including the sea salt and ground pepper to your personal taste preference. Rub the chicken breasts on all sides really well with your seasoning mixture.

Heat the oil in a large deep skillet (that has a fitted lid for later) over medium heat.

Sear the chicken breasts for about 4 minutes per side, then set the chicken aside on a plate and cover to keep warm.

In the same preheated skillet, saute your diced onion and pepper until soft, about 5 minutes. Add in the garlic, olives, and diced tomatoes.

Pour in the broth and bring everything to a boil. Reduce the heat to a very LOW simmer and stir in the rice, peas, and corn.

Nestle your seared chicken into the rice sauce and cover the skillet with a lid. Heat should be set to the lowest setting on your stove.

Simmer, tightly covered, for about 45 minutes, or just until the rice is tender and most of the liquid is absorbed.

Check about 3/4 way through cooking time to make sure there is enough liquid. If needed add a splash of additional broth.

Your chicken should be cooked through and an instant-read thermometer inserted in the center of each chicken breast must read 165°F.

Garnish with freshly chopped cilantro or parsley.
Enjoy!
Rachel

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