Arroz Con Pollo – a chicken and rice dish from Spain and South America, can be prepared in the oven, on the grill or stove top. There is still debate whether this dish was originally made in Puerto Rico or Spain, but either way it is quite a delight. The tomato rich broth encompass the chicken and grains and create a mouthwatering meal.
I prefer to make this dish in a skillet on top of the stove for ease of preparation and divine taste. The first step is to brown the chicken for crispy skin in this rustic braised chicken recipe. The rice and tomatoes, along with a handful of savory spices is very similar to Paella, but with a homey vibe. Beer is sometimes added to deglaze the pan, but I like to use a dry white white instead.
The entire meal is made in one skillet (hence the name), which makes it easy for clean up. If you are looking to impress your friends, invite them over for a simple one-pot wonder – they will never know how easy it was to make.
4-6 chicken thighs, skin-on with bones
1 white onion, diced
1 yellow bell pepper, seeded and diced
1 cup cherry tomatoes, cut in half
1 tablespoon tomato paste
1 teaspoon ground cumin
2 teaspoons smoked paprika
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 /4 teaspoon red pepper flakes
1 cup quick cooking brown or white rice
1 cup white wine or water
1 cup chicken broth
1 lime, cut into wedges
1/3 cup fresh parsley or cilantro, roughly chopped
1. In an iron skillet, add 2 teaspoons oil. Place over medium-high heat and add chicken thighs, skin-side-down. Sear each thigh for 3 minutes and flip over. Sear the other side for 3 minutes, remove from pan.
2. Add the onion and bell pepper and saute for 4 minutes, or until slightly tender. Add the tomatoes, tomato paste, cumin, paprika, red pepper flakes, salt and pepper, stir to combine. Add the wine and broth and stir.
3. Pour in the rice and stir. Place chicken back in the skillet. Cover skillet with lid and turn heat to low. Cook for 20 minutes, or until rice is fork tender. Remove lid and fluff rice, with fork. Sprinkle the top with parsley and serve with lime wedges. Enjoy!