Skillet Arroz Con Pollo

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 medium red pepper, cut into 1 1/2-inch pieces
• 1 cup long grain rice
• 1 garlic clove, minced
• 1/8 teaspoon ground red pepper (cayenne)
• 1 strip fresh lemon peel (about 3 inch-x-1/2 inch)
• 1/4 teaspoon salt
• 1 (14 1/2 ounce) can chicken broth
• 1/4 cup dry sherry or 1/4 cup water
• 1 lb chicken breast tenders, cut into 2-inch pieces
• 1 cup frozen peas
• 1/4 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
• 1/2 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
• lemon wedge

Recipe

• 1 in a non-stick, 12-inch skillet, heat oil over medium heat until hot.
• 2 add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
• 3 stir in rice, garlic, and ground red pepper; cook 2 minutes.
• 4 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.
• 5 stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
• 6 stir in frozen peas, cover and heat through.
• 7 remove skillet from heat and let stand 5 minutes.
• 8 to serve, stir in the olives and sprinkle with cilantro. pass lemon wedges to squeeze over each serving.