Skillet Arroz Con Pollo

Arroz con pollo in one pan with barely any oil. That’s the kind of weeknight win we’re talking about.

Skinless chicken legs and thighs get browned in just two teaspoons of olive oil, then nestle into a bed of rice simmered in chicken broth with turmeric (or saffron if you’re feeling fancy), bell peppers, scallions, and a kick of red pepper flakes.

Everything cooks together under a lid, the rice soaking up all those chicken juices and turning golden from the turmeric.

In 45 minutes you’ve got a complete meal in one skillet with nothing else needed on the side.

Variations

• Use saffron instead of turmeric for a more traditional, floral flavor
• Add frozen peas or diced tomatoes in the last 5 minutes for extra color and vegetables
• Swap in boneless chicken breasts and reduce the simmer time by about 10 minutes

Pro Tips

• Remove the skin from the chicken but keep it on the bone. The bones add flavor to the rice as it cooks
• Don’t lift the lid too often. The steam is what cooks the rice evenly
• Flip the chicken halfway through so both sides absorb the broth and seasoning