Shelly's Recipe

ARROZ CON POLLO (Spanish Rice and Chicken)

Category: Casseroles - Chicken and Turkey

3 tbsp olive oil
2 1/2 to 3 lbs of chicken thighs or breasts, bone-in, with skin on
1/2 cup of flour for dredging
Kosher salt, black pepper and paprika
1 medium yellow onion, chopped
2 garlic cloves, minced
2 cups of medium or long-grain white rice
4 cups* chicken stock
1 heaping tbsp tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 tsp kosher salt
Fresh cilantro for serving (optional)

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. Cook a few minutes on each side, just enough so that the chicken has browned. Remove from pan and set aside.

Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Add the onion and cook for an additional 4 minutes, stirring frequently. Add the garlic and cook for an additional minute.

Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. 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. Add more salt and pepper to taste. Top with fresh cilantro and serve hot.

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.