Skillet Arroz Con Pollo

Looking for Spanish-style dinner tonight? Then check out this chicken, bell pepper and rice dish that’s ready in just 40 minutes. MORE+ LESS-

By Pillsbury Kitchens

October 1, 2010

teaspoons olive oil

chicken legs, skin removed

chicken thighs, skin removed

(14 1/2-oz.) can ready-to-serve chicken broth

cup uncooked converted or regular long grain white rice

1/2

cup sliced green onions

1/2

cup chopped red or green bell pepper

1/4

teaspoon turmeric or saffron

1/8

teaspoon garlic powder

1/8

to 1/4 teaspoon ground red pepper (cayenne)

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1

Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook until browned on all sides. 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.
2

Turn chicken; cover and simmer an additional 5 to 10 minutes or until chicken is fork-tender and juices run clear.

Arroz con pollo is Spanish for "rice with chicken."
Saffron, the world's most expensive spice, is the aromatic stamen (threads in the center of the flower) of a certain crocus. A single pound of saffron requires the stamens from 80,000 crocuses. Saffron is sold in minute quantities, often in little clear glass or plastic vials. It's best to buy it in whole threads rather than ground so you can be sure of what you're getting (ground mixtures may be adulterated with inexpensive substances of a similar color). Because a little goes a long way, saffron is affordable for occasional use. Its flavor is distinctive. Turmeric, an often-suggested inexpensive substitute, adds similar color but cannot match the flavor of saffron.