Arroz Con Pollo
Originally found at Simply Recipes
3 Tbsp olive oil
1 to 1 1/2 lbs chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
Freshly ground black pepper
Paprika
1 medium yellow onion, chopped
1 garlic clove, minced
1 cup of medium or long-grain white rice
1/2 cup diced peppers
2 cups chicken stock
1 can diced tomatoes, strained and rinsed
1 tsp oregano
Heat olive oil in a large skillet on medium high heat. Place the chicken in the oil and season liberally with pepper and paprika. Cook until browned on each side. Remove from pan and set aside. Add rice to the pan and brown (add more olive oil if necessary). Add onion, garlic, and peppers, and cook, stirring frequently, until onions become softened, about 4 minutes.
Place chicken pieces, skin-side up, on top of rice. Top with tomatoes and cover with chicken stock. Add oregano. Bring to a simmer, reduce heat to low, and cover. Allow to cook for 20-25 minutes, until rice and chicken are done.
My Notes:
Made a couple adjustments to this one. First, I removed the salt, but that's my preference. I never add salt to my cooking. I also removed the dredge on the chicken, because I didn't think it'd make much difference if the chicken was soaking for 20 minutes. Then, I added diced peppers. Specifically, yellow and orange peppers I had diced and popped in the freezer when they were on sale. I think I would've preferred this dish without the chicken skin on, only because if I eat chicken skin, it's gotta be nice and crispy, and soaking the chicken in the stock after frying kinda takes away from that crispiness.
It came out really well. Much more flavorful than I anticipated. This is definitely a keeper. Helps that I can basically make it in one pot. Woot!
