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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 ri, ce
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
Instructions:
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.
Servings: 4
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Skillet Arroz Con Pollo Recipe brought to you by Mexican Recipes To-Go
