Arroz con Pollo

5 minutesPrep time

45 minutesCook time

572 cal.Per serving

Ingredients for 1

1/4 lb

Chicken leg (quarters)

1 tsp

Sazon seasoning

1/2 cup

Tomatoes (canned, diced)

1/4 cup

White rice (long grain)

1/4

Yellow onion

1/4 cup

Peas (frozen)

1/4 cup

Olives stuffed with peppers

1 cup

Chicken broth

1/4

Lemon

Stovetop, Oven, Cast Iron Skillet, Frying pan, Knife

Step 1
Preheat the oven to 400ºF. Pat the chicken dry & season both sides with salt, pepper & other spices if you have (we suggest cumin, onion powder & garlic powder!)
Step 2
Peel & chop the onion.
Step 3
Heat a drizzle of oil in a dutch oven or oven-proof skillet. Add the chicken, skin-side down. Sear on medium-high heat for 5 min. Flip & sear for an additional 3 min. Remove the chicken & set aside.
Step 4
Add the onion to the same pan & cook for 3-4 min until the onion softens. Next, add the rice, Sazon seasoning, diced tomatoes & chicken broth. Stir & bring the liquid to a boil.
Step 5
Add the chicken back into the skillet, skin-side up. Cover & place in the oven to cook for 30-35 min.
Step 6
Meanwhile, slice the olives & set aside.
Step 7
Remove the pan from the oven & remove the lid. If desired, place the pan back in the oven & broil for 5 min to crisp the skin. Remove the chicken from the skillet & place on a clean plate. Top the rice with the peas & sliced olives. Stir, then add the chicken back on top.
Step 8
Garnish with lemon wedges & freshly chopped herbs if you have any. Serve & enjoy!