This recipe has skinnied up a traditional arroz con pollo by using skinless chicken breast (instead of skin-on) and cooking it in a fraction of the oil ordinarily used.
2 tbsp. olive oil
4 skinless, boneless chicken breast halves
1/2 tsp. salt
1/2 teaspoon freshly ground black pepper
1 Spanish onion, chopped
1 green bell pepper, chopped
2 cups Valencia rice (sometimes called Spanish rice)
4 cups fat-free, lower-sodium chicken broth
1/4 tsp. saffron
1 cup frozen green peas, thawed
1 jar (2 oz.) diced pimientos, drained
1. In 3-quart, nonstick saucepan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add to oil and cook until browned all over, 4 to 6 minutes per side. Remove and keep warm.
2. In the same skillet, cook onion and bell pepper over medium heat until tender. Add rice, broth, and saffron and bring to boil. Add chicken, cover, reduce to a simmer and cook until rice is tender, about 30 minutes.
3. Add peas and pimientos and let stand, covered, a few minutes before serving.