Arroz con pollo is an all-in-one meal — the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break. Using juicy dark meat chicken thighs and drumsticks is the key to rich flavoring in this easy Latin American dish.

Ingreadient

• 1 tablespoon olive oil
• 4 chicken thighs
• 4 chicken drumsticks
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ounces smoked ham, cut into 1/4-inch dice
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 3/4 cups canned tomatoes, drained and chopped
• 1 tablespoon tomato paste
• 2 cups canned low-sodium chicken broth or homemade stock
• 1 cup rice, preferably long-grain
• 2 tablespoons chopped fresh parsley

Direction

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove chicken from the pan. Pour off all but 2 tablespoons of the fat from the pan.
2. Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
3. Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley and serve.

Other Recipes