Skillet Arroz con Pollo (Chicken and Rice)

A couple pounds of chicken and some rice become a fast and satisfying meal in this easy skillet supper. 2 pounds chicken pieces such as

drumsticks or thighs Kosher salt, to taste

1 tablespoon olive oil

1 yellow onion, diced

1 red bell pepper, seeded and diced 4 cloves garlic, minced

1 large tomato, cored and diced 1 tablespoon chili powder

1 1⁄2 cups white rice

2 1⁄2 cups chicken stock or water

1⁄2 cup frozen green peas 4 tablespoons cilantro, chopped, to

serve

Lime wedges, to serve

Instructions: Season the chicken pieces with salt. Heat the oil in a large skillet over a medium-high flame. Add the chicken pieces and brown on all sides, about 10 minutes total. Transfer the chicken to a plate and set aside.

Add the onion to the skillet and sauté until softened, 5-7 minutes. Add the bell pepper and garlic and continue cooking until soft, another 5-7 minutes. Add the tomato, chili powder and rice to the skillet and stir until the ingredients are well combined and the rice starts smelling toasty and fragrant, about 3-4 minutes. Stir in the stock or water.

Place the chicken pieces over the rice in the skillet. Bring the pan to a boil, reduce the heat to low and cover to simmer for 25-30 minutes or until the rice is tender, the liquid is absorbed and the chicken cooked through. Turn the heat off, remove the lid, sprinkle on the peas and cover for another 2-3 minutes, or until the peas have thawed. Sprinkle the skillet with cilantro and serve with lime wedges. Makes 4-6 servings