One Skillet Spanish Chicken & Rice
Also known as Arroz con Pollo
Dairy free, Gluten free
Ingredients:
1 1/2 lbs chicken thighs or chicken breast cut into 4’s
1 tbsp Olive oil
Salt + Pepper to season the chicken
3 cloves garlic
1/2 yellow or white onion, chopped
1/2 tsp cumin
2 C Chicken broth, low sodium I use Kitchen Basics brand
3 cloves garlic
1 bunch fresh cilantro, save some for topping
2 tbsp lime juice
1/2 tsp salt
Pinch of fresh black pepper
**If you want it to be spicy you can add one jalapeno
1 C Basmati rice (brown won’t work it takes too long to cook)
2-3 Carrots sliced thin
1 red bell pepper, julienne
Optional toppings:
Avocado, sour cream, jalapeño’s, cilantro
Directions:
1. In a blender combine the garlic, onion, cilantro, lime juice, chicken broth, cumin, salt and pepper (and jalapeño if you’re making a spicy version) It should be a soup consistency. Set aside
2. In a skillet heat the olive oil and add the chicken. Sprinkle salt and pepper over the chicken. Brown each side for 4-5 minutes and then set the chicken aside on a plate.
3. Add the carrots and pepper and sauté for 3 minutes
4. Add the green sauce and bring it to a simmer. Add the rice and mix so it’s covered. Add the chicken to the dish.
5. Bring the mixture back to a simmer and then reduce to low. Cover the skillet and cook for 20-25 minutes. Check it to make sure the rice isn’t burning at around 15 minutes. You can add a tiny bit more broth if you notice it’s sticking
474 Calories per serving if using chicken thighs
36.7g of protein
