Skillet Arroz Con Pollo

Course : Chicken
Serves: 4
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2 teaspoons olive oil
4 medium chicken legs -- skin removed
4 medium chicken thighs -- no skin
14 1/2 ounces chicken broth
1 cup uncooked converted regular white rice
1/2 cup sliced green onion
1/2 cup chopped red or green pepper
1/4 teaspoon tumeric or saffron
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper -- (1/8 to 1/4)

Preparation / Directions:

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.


Nutritional Information:

547 Calories (kcal); 37g Total Fat; (63% calories from fat); 49g Protein; trace Carbohydrate; 218mg Cholesterol; 530mg Sodium

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