Arroz Con Pollo Skillet

Arroz Con Pollo Skillet

This one-pan Arroz Con Pollo is a flavorful and easy weeknight meal. Sautéed chicken and vegetables simmer with rice in a delicious tomato-infused broth, creating a satisfying and colorful dish.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 ½ teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup diced yellow onion
• ½ cup diced red bell pepper
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup uncooked medium or long-grain white rice
• ¼ cup dry white wine (optional)
• 2 cups low-sodium chicken broth
• Chopped fresh cilantro, for garnish (optional)

Cooking Guide:

1. Season the chicken: In a bowl, toss the chicken with cumin, paprika, oregano, garlic powder, salt, and pepper.
2. Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.
3. Sauté the vegetables: Add the onion and bell pepper to the pan and cook for 3-4 minutes, or until softened. Stir in the garlic and cook for an additional minute, until fragrant.
4. Deglaze the pan: (This loosens any browned bits stuck to the bottom of the pan) Pour in the white wine (if using) and scrape up any browned bits with a wooden spoon. Let the wine simmer for a minute, then stir in the tomato paste.
5. Add the rice and broth: Add the rice to the pan and stir to coat with the seasonings. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover the pan, and simmer for 15 minutes.
6. Return the chicken: Nestle the browned chicken pieces back into the rice along with any accumulated juices. Continue simmering, covered, for an additional 10-15 minutes, or until the rice is cooked through and the chicken is cooked to internal temperature of 165°F.
7. Fluff and serve: Remove the pan from heat and let it sit for 5 minutes, then fluff the rice with a fork. Garnish with chopped fresh cilantro, if desired.

Tips:

• Chicken thighs vs. breasts: Chicken thighs tend to stay juicier than breasts during skillet cooking. If using breasts, be sure not to overcook them.
• Adjust the spice level: For a spicier dish, add a pinch of cayenne pepper or red pepper flakes with the other seasonings.
• Veggie variations: Feel free to add other vegetables to the mix, such as chopped green beans, peas, or corn.
• Leftovers: Arroz Con Pollo reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.