Arroz con Pollo

Ingredients for Arroz con Pollo

• 8 bone-in, skin-on chicken thighs (about 900g ), rinsed and patted dry

• Kosher salt and freshly ground black pepper to taste

• 3 tablespoons olive oil

• 1 yellow onion, finely chopped

• 1 green pepper, cored, seeded, and chopped

• 3 jarred piquillo peppers, sealed and chopped, or 1 red pepper, cored, seeded, and chopped

• 3 garlic cloves, chopped

• 2 Roma (plum) tomatoes, halved, seeded, and chopped

• 1/2 teaspoons ground Espelette pepper, cayenne pepper, or hot paprika

• 2 bay leaves

• 2 tablespoons tomato paste

• 190g basmati rice

• 1 small packet (1 1/4 teaspoons ) Sazón seasoning

• 1/2 teaspoons saffron threads

• 725ml store-bought low-sodium broth

• Hot sauce, such as Crystal, to taste

• 2 tablespoons chopped fresh coriander

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 cup plain whole-milk yoghurt for serving

• Lime zest (optional)

1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.

2. Drain half the oil from the pan and return the pan to the heat. Add the onion, pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.

3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot grill until the chicken is crispy and golden brown on top.

4. To serve, remove the bay leaves, sprinkle the coriander and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yoghurt sprinkled with lime zest and the bottle of hot sauce on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.