Page 94 - One-Dish Meals

Skillet Arroz con Pollo

This dish, popular in Spain and Mexico, literally means “rice with chicken.”
We’ve used chicken-breast tenders instead of bone-in pieces to shorten
cooking time. A side salad would make for a refreshing contrast.
P R E P 15 minutes C O O K 40 minutes M A K E S 4 main-dish servings

1
1 tablespoon olive oil 1 can (14 ⁄2 ounces) chicken broth
1 medium onion, finely chopped 1 ⁄4 cup dry sherry or water
1 medium red pepper, cut into 1 pound chicken-breast tenders,
1
1 ⁄2-inch pieces cut into 2-inch pieces
1 cup long-grain white rice 1 cup frozen peas
1 garlic clove, minced 1 ⁄4 cup drained salad olives (chopped
1 ⁄8 teaspoon ground red pepper pimiento-stuffed olives)
(cayenne) 1 ⁄2 cup loosely packed fresh cilantro
1
1 strip (3" by ⁄2") fresh lemon peel leaves or parsley leaves, chopped
1 ⁄4 teaspoon salt lemon wedges

1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add
onion and red pepper 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.
2. Stir in chicken tenders; cover and simmer 13 minutes longer or until
juices run clear when chicken is pierced with tip of knife and rice is ten-
der, stirring once halfway through cooking time. Stir in frozen peas; cover
and heat through. Remove skillet from heat; let stand 5 minutes.

3. To serve, stir in olives and sprinkle with cilantro. Pass lemon wedges to
squeeze over each serving.
E A C H S E R V I N G About 410 calories | 34 g protein | 49 g carbohydrate |
7g total fat (2 g saturated) | 66 mg cholesterol | 925 mg sodium.

94 Stir-Fries & Skillet Suppers