Arroz con Pollo

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1½ cups long-grain white rice
• 3 cups low-sodium chicken stock
• 1 pinch saffron threads, bloomed in 2 tbsp warm water
• 1 red bell pepper, roasted and sliced
• 1 yellow bell pepper, roasted and sliced
• ½ cup pitted green olives
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• Small handful fresh cilantro leaves, for garnish

Steps

1. 1

   1. Pat the chicken thighs dry and season all over with salt, pepper, smoked paprika, and cumin. Heat olive oil in a large clay pot or heavy Dutch oven over medium-high heat and sear the chicken skin-side down for 5–6 minutes until golden, then flip and cook 3 more minutes. Transfer to a plate.

2. 2

   2. Reduce heat to medium, add the onion to the same pot, and cook for 4 minutes until softened. Stir in the garlic and cook 1 minute more until fragrant.

3. 3

   3. Add the rice and stir to coat in the oil, toasting lightly for 2 minutes. Pour in the drained tomatoes and cook for another minute.

4. 4

   4. Pour in the stock and bloomed saffron mixture, then nestle the seared chicken thighs back into the pot. Bring to a gentle boil, then reduce heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the chicken is cooked through.

5. 5

   5. Uncover and scatter the roasted pepper strips and green olives over the top. Re-cover and let rest off heat for 5 minutes to allow the flavors to meld.

6. 6

   6. Scatter fresh cilantro leaves over the dish and serve directly from the pot.