One pan chicken dinners are a necessity during the week because they can be easily put together in a matter of minutes, yet still taste like they were cooked in the oven for hours. Arroz Con Pollo is a chicken and rice dish originating from Spain, but many Mexican cultures have created their own recipes for hundreds of years. What’s great about this chicken dish is that it can be prepared in the oven, on the grill, or stove top, so it doesn’t matter where you live, your kitchen equipment, or the weather, there’s a good cooking option for everyone.
I prefer to make this dish in a skillet on top of the stove for ease of preparation and superb taste. The first step is to brown the chicken for a crispy skin, before braising. Braising is a technique where the chicken cooks gently, while resting in the bit of liquid, keeping the top portion crunchy. On the bottom, the rice and tomatoes, along with a handful of savory spices taste similar to Paella, but with a homier vibe. Beer can be added for another level of flavor, but I tend to like a dry white white instead, but choose the liquid you enjoy the most.
The entire meal is made in one skillet (hence the name), which makes it easy for clean up. It’s a real showstopper, especially if you serve it straight from the pan on the tabletop, and it makes terrific leftovers for during the week, if you happen to have some left.
Ingredients
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 /8 teaspoon cayenne pepper
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
vegetable oil
(Serves 4)
To Prepare:
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 other side for 3 minutes, remove from pan.
2. Add onion and bell pepper and sauté for 4 minutes, or until slightly tender. Add tomatoes, tomato paste, cumin, paprika, cayenne, salt and pepper, stir to combine. Add wine and broth and stir.
3. Add rice and stir. Place chicken back in 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 top with parsley and serve with lime wedges. Enjoy!
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