Skillet Arroz Con Pollo Recipes

SKILLET ARROZ CON POLLO

Skillet Arroz con Pollo image

From Dalton, Pennsylvania, Cheryl Battaglia notes, "This chicken-and-rice dish is great for both family and special occasion dinners. It's a tasty main dish made all in one skillet...and it smells so good while it cooks!"

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 medium sweet red pepper, cut into 1/2-inch pieces
1 garlic clove, minced
2 teaspoons olive oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup sherry or water
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups cubed cooked chicken breast
1 cup frozen peas, thawed
1/4 cup sliced ripe olives, drained
2 tablespoons minced fresh cilantro

Steps:

In a large nonstick skillet, saute the onion, red pepper and garlic in oil for 1 minute. Add rice; cook and stir for 4-5 minutes or until lightly browned. , Stir in the broth, sherry, lemon zest, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in the chicken, peas and olives. Cover and simmer 3-6 minutes longer or until rice is tender and chicken is heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 373 calories, Fat 6g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 582mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SKILLET ARROZ CON POLLO

Skillet Arroz Con Pollo image

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!!

Provided by Alan in SW Florida

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

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
1/8 teaspoon ground red pepper (cayenne)
1 strip fresh lemon peel (about 3 inch-x-1/2 inch)
1/4 teaspoon salt
1 (14 1/2 ounce) can chicken broth
1/4 cup dry sherry or 1/4 cup water
1 lb chicken breast tenders, cut into 2-inch pieces
1 cup frozen peas
1/4 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
1/2 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
lemon wedge

Steps:

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.

Nutrition Facts : Calories 451.8, Fat 6, SaturatedFat 1.1, Cholesterol 65.8, Sodium 613.8, Carbohydrate 49.3, Fiber 3.2, Sugar 5.3, Protein 34.3

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