Arroz con Pollo

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!