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Skillet Arroz Con Pollo



Ingredients:
2 Teaspoon(s) Olive oil
4 Chicken legs, skin removed
4 Chicken thighs, no skin
1 Can(s) 14.5 oz chicken broth
1 Cup(s) Uncooked white rice
1/2 Cup(s) Sliced green onion
1/2 Cup(s) Chopped red or green pepper
1/4 Teaspoon(s) Tumeric or saffron
1/8 Teaspoon(s) Garlic powder
1/8 Teaspoon(s) ground red pepper
Directions: 1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. 3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.
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