Arroz Con Pollo

By GwennW

Ingredients

• Chicken:
• 3 Tbsp olive oil
• 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
• 1/2 cup of flour for dredging
• Salt
• Freshly ground black pepper
• Paprika
• Rice:
• 2 tablespoons olive oil (can use up to 1/4 cup)
• 2 medium yellow onions, chopped
• 1 chopped bell pepper, any color
• 3 garlic cloves, minced
• 2 cups of medium or long-grain white rice
• 4 cups chicken stock
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• kosher salt, to taste

Details

Servings 4

Preparation

Step 1

Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.

Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

Add the onion to the pan to soften. After onion has softened, add rice, mix well and begin to toast rice. After a few minutes, add bell pepper. Saute a minute, then add the garlic. Cook two to three more minutes.

Place the chicken pieces, skin-side up, on top of the rice.
Add in the stock, tomato, salt, and oregano over the rice and chicken. Mix well. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas or chopped olives. Add more salt and pepper to taste.
Serves 4-6.