Skillet Arroz Con Pollo Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive oil,
4: Chicken legs, skin removed
4: Chicken thighs, no skin
1 can: 14.5 oz chicken broth,
1 cup: Uncooked converted regular white rice,
1/2 cup: Sliced green onion,
1/2 cup: Chopped red or green pepper,
1/4 tsp: Tumeric or saffron,
1/8 tsp: Garlic powder,
1/8: Or 1/4 tsp ground red pepper,
Directions:
1. Heat large nonstick skillet over medium-high heat until hot. Add
oil; heat until it ripples. Add chicken pieces; cook until browned on
all sides. 2. Move chicken to side of skillet. Add remaining
ingredients; blend well. Place chicken in rice mixture. Bring to a
boil, reduce heat to low. Cover and simmer 15 minutes, stirring
occasionally. 3. Turn chicken over; cover and simmer an additional 10
minutes, or until chicken in fork tender and juices run clear.
Source from luhu.jp
oil; heat until it ripples. Add chicken pieces; cook until browned on
all sides. 2. Move chicken to side of skillet. Add remaining
ingredients; blend well. Place chicken in rice mixture. Bring to a
boil, reduce heat to low. Cover and simmer 15 minutes, stirring
occasionally. 3. Turn chicken over; cover and simmer an additional 10
minutes, or until chicken in fork tender and juices run clear.
Source from luhu.jp