Skillet Arroz Con Pollo - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
1 medium red pepper, cut into 1 1/2-inch pieces
1 cup long grain white rice
1 garlic clove, minced
1/8 teaspoon ground red pepper (cayenne)
1 strip fresh lemon peel (about 3 inch-x-1/2 inch)
1/4 teaspoon salt
1 (14 1/2 ounce) can chicken broth
1/4 cup dry sherry or 1/4 cup water
1 lb chicken breast tenders, cut into 2-inch pieces
1 cup frozen peas
1/4 cup pimento stuffed olive, drained and chopped (you can find them already chopped in the jar, they are called salad olives)
1/2 cup loosely-packed fresh cilantro or 1/2 cup parsley, chopped
lemon wedge

Preparation

In a non-stick, 12-inch skillet, heat oil over medium heat until hot.
Add onions and red peppers and cook until tender, about 12 minutes, stirring occasionally.
Stir in rice, garlic, and ground red pepper; cook 2 minutes.
Stir in lemon peel, salt, chicken broth and sherry; heat to boiling over medium-high heat. Reduce heat to low, cover, and simmer for 13 minutes.
Stir in chicken tenders; cover and simmer 13 minutes longer or until juices run clear when chicken is pierced with the tip of a knife and rice is tender, stirring once halfway through cooking time.
Stir in frozen peas, cover and heat through.
Remove skillet from heat and let stand 5 minutes.
To serve, stir in the olives and sprinkle with cilantro. Pass lemon wedges to squeeze over each serving.