Skillet arroz con pollo
Yield: 4 Servings
Ingredients:
- 2 ts Olive oil
- 4 Chicken legs skin removed
- 4 Chicken thighs no skin
- 1 cn 14.5 oz chicken broth
- 1 c Uncooked converted regular -white rice
- 1/2 c Sliced green onion
- 1/2 c Chopped red or green pepper
- 1/4 ts Tumeric or saffron
- 1/8 ts Garlic powder
- 1/8 Or 1/4 tsp ground red pepper
Instructions:
1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil reduce heat to low. Cover and simmer 15 minutes stirring occasionally. 3. Turn chicken over; cover and simmer an additional 10 minutes or until chicken in fork tender and juices run clear.
