Perfect Arroz Con Pollo Skillet Recipe

3 lbs chicken pieces, washed and dried thoroughly
1/4 cup cooking oil
1/2 cup diced onion
1/2 cup diced green pepper
1 garlic clove, minced
1 can (28 oz) diced tomatoes
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp paprika
2 bay leaves
1 cup raw (uncooked) rice
2 cups frozen peas
1 small red bell pepper, diced small

Get out a large heavy skillet, add the oil, put over medium heat. When oil starts to sizzle carefully add the chicken pieces. Cook chicken pieces until they are browned well, turning as you cook them to brown both sides.

When chicken is browned, add the onion and green pepper and continue cooking just until the onion starts to get transparent, then add the garlic and cook 1 minute longer.

Add the tomatoes, salt, black pepper, paprika, and bay leaves; mix together gently, bring to a boil, then turn heat to low, cover skillet and allow to simmer gently for 10 minutes.

Now sprinkle the rice into the skillet, stir to combine the rice well with the liquid in the skillet. Cover the skillet again and simmer over low heat for 20 minutes more or until the rice is tender. (The time will depend on what kind of rice you have chosen to cook.)

Uncover the skillet and arrange the frozen peas and the red bell pepper pieces around in the liquid and cook until the peas are softened, about 5 minutes.

Remove skillet from heat and serve immediately.

Will serve 6 to 8.