Arroz con Pollo
Recipe submitted by: Paul Pierce
(No reviews.)
“This chicken and rice is especially nice”
Ingredients
1 tsp. vegetable oil
6 small chicken thighs, skin and fat removed (1 1/2 lb.)
Ground black pepper
Salt
1 medium onion, finely chopped
1 medium green bell pepper, cut into 1-inch pieces
1 lemon
1 1/2 cups long grain white rice
1 garlic clove, minced
1/8 tsp. cayenne pepper
14 1/2 oz. chicken broth
1 1/4 cups water
10 oz. peas
Directions
- In a nonstick skillet, warm oil over med heat until hot
- Add chicken and sprinkle with black pepper and salt; add onion and green pepper to skillet
- Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender (about 10 minutes)
- Meanwhile, use a vegetable peeler to remove a 3" strip of peel from the lemon; stir lemon peel, rice, garlic, cayenne, broth, water and salt into mixture in skillet and bring to a boil over high heat
- Reduce heat to low; cover and simmer 20 minutes
- Stir in peas; cover and cook 5 minutes; remove skillet from heat; spoon into a serving dish and garnish with lemon wedges
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