Chicken & Rice Skillet
Arroz atollado—creamy Colombian chicken and rice—reimagined as a fast weeknight one-pan meal. Chicken, rice, and broth simmer together until tender and fragrant.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper, then cook, stirring occasionally, until no pink remains, about 5 minutes.
Step 2
Stir in garlic and onion, cook for 1 minute until fragrant.
Step 3
Add rice, stir to coat with oil, then toast for 1 minute.
Step 4
Pour in broth and tomatoes, bring to a boil, then reduce to low heat and cover.
Step 5
Simmer 10 minutes until rice is nearly tender. Stir in peas, cover, and cook 2 more minutes.
Step 6
Remove from heat, scatter cilantro on top, squeeze lime over, and serve hot.
Tools you’ll need
- large skillet with lid (12-inch or larger)
- wooden spoon or silicone spatula
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