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Arroz Con Pollo Skillet

Servings: 4

Ingredients

  • 4 boneless skinless chicken breasts
  • sea salt and ground pepper to taste, about 1/2 teaspoon each
  • 2 Tbsps smoked paprika
  • 1 Tbsp dried oregano
  • 1 tsp garlic powder
  • 2 Tbsps avocado oil or extra-virgin olive oil
  • 1 large white onion diced
  • 1 large red bell pepper chopped
  • 6 cloves fresh garlic pressed
  • ¼ cup pitted and sliced green olives
  • 2 cups diced fresh tomatoes with juices
  • 4 cups chicken bone broth
  • 2 cups long-grain brown rice rinsed really well
  • 1 cup frozen green peas
  • 1 cup frozen organic corn
  • chopped cilantro or parsley to garnish

Instructions

  • Pat your chicken breasts dry using a paper towel.
  • Combine/mix your dry seasonings together well including the sea salt and ground pepper to your personal taste preference.
  • Rub the chicken breasts on all sides really well with your seasoning mixture.
  • Heat the oil in a large deep skillet (that has a fitted lid for later) over medium heat.
  • Sear the chicken breasts for about 4 minutes per side, then set the chicken aside on a plate and cover to keep warm.
  • In the same preheated skillet, saute your diced onion and pepper until soft, about 5 minutes.
  • Add in the garlic, olives, and diced tomatoes.
  • Pour in the broth and bring everything to a boil. Reduce the heat to a very LOW simmer and stir in the rice, peas, and corn.
  • Nestle your seared chicken into the rice sauce and cover the skillet with a lid.
  • Heat should be set to the lowest setting on your stove.
  • Simmer, tightly covered, for about 45 minutes, or just until the rice is tender and most of the liquid is absorbed. Check about 3/4 way through cooking time to make sure there is enough liquid. If needed add a splash of additional broth.
  • Your chicken should be cooked through and an instant-read thermometer inserted in the center of each chicken breast must read 165°F.
  • Garnish with freshly chopped cilantro or parsley.