Skillet Arroz Con Pollo

"I know, I know...another "Chicken and Rice" recipe. But this is so easy to make and tastes delicious, that I had to post it. Enjoy!!"
 
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Ready In:
1hr
Ingredients:
15
Serves:
4
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ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 medium red pepper, cut into 1 1/2-inch pieces
  • 1 cup long grain white rice
  • 1 garlic clove, minced
  • 18 teaspoon ground red pepper (cayenne)
  • 1 strip fresh lemon peel (about 3 inch-x-1/2 inch)
  • 14 teaspoon salt
  • 1 (14 1/2 ounce) can chicken broth
  • 14 cup dry sherry or 1/4 cup water
  • 1 lb chicken breast tenders, cut into 2-inch pieces
  • 1 cup frozen peas
  • 14 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
  • 12 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
  • lemon wedge
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directions

  • In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
  • Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
  • Stir in rice, garlic, and ground red pepper; cook 2 minutes.
  • Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
  • Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
  • Stir in frozen peas, cover and heat through.
  • Remove skillet from heat and let stand 5 minutes.
  • To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.

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RECIPE SUBMITTED BY

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
 
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