Arroz con Pollo

Name: Arroz con Pollo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American, Mediterranean, Spanish, European
Ingredients: 1 tablespoon vegetable oil; 1 pound chicken breasts; 1 medium onion, finely chopped; 1 red pepper, chopped; 1 garlic clove, finely chopped; 1/8 teaspoon ground red pepper (cayenne); 1 cup regular long-grain rice; 1 3/4 cup chicken broth; 1/4 cup water; 1 strip (3" by 1/2") lemon peel; 1/4 teaspoon dried oregano; 1/4 teaspoon salt; 1 cup frozen peas; 1/4 cup chopped fresh cilantro; lemon wedges

4 steps

Prep:15minCook:40min

Updated at: Sat, 14 Oct 2023 01:57:14 GMT

Nutrition balance score

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Ingredients

4 servings

1 tablespoonvegetable oil

1 poundchicken breasts

1onion

medium, finely chopped

⅛ teaspoonground red pepper cayenne

1 cuplong-grain rice

regular

1 ¾ cupchicken broth

¼ cupwater

1 striplemon peel

3" by 1/2"

¼ teaspoondried oregano

¼ teaspoonsalt

1 cupfrozen peas

¼ cupfresh cilantro

chopped

lemon wedges

Instructions

Step 1

1. In 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.

Step 2

2. Reduce heat to medium. Add onion and red pepper to Dutch oven and cook until tender, about 5 minutes. Stir in garlic and ground red pepper and cook 30 seconds. Add rice and cook, stirring, 1 minute. Stir in broth, water, lemon peel, oregano, salt, and chicken; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes.

Step 3

3. Stir in peas; cover and heat through. Remove from heat and let stand 5 minutes.

Step 4

4. Transfer chicken to serving bowl. Sprinkle with olives and cilantro; serve with lemon wedges.