Stovetop, Oven, Cast Iron Skillet, Frying pan, Knife
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!)
Peel & chop the onion.
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.
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.
Add the chicken back into the skillet, skin-side up. Cover & place in the oven to cook for 30-35 min.
Meanwhile, slice the olives & set aside.
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.
Garnish with lemon wedges & freshly chopped herbs if you have any. Serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Arroz con Pollo" contains 571 Energy, 25 g of Fat, 60 g of Carbohydrates, 26 g of Protein, 8 g of Fiber.