Arroz Con Pollo

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

3 lb. bone-in, skin-on chicken thighs and drumsticks

Kosher salt

Freshly ground black pepper

2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. cayenne pepper

3 tbsp. extra-virgin olive oil

1 large yellow onion, chopped

2 bell peppers, seeds and ribs removed, chopped

4 cloves garlic, finely chopped

2 tbsp. tomato paste

1 c. long-grain rice

1 1/4 c. low-sodium chicken broth

1 (14-oz.) can diced tomatoes

1 bay leaf

Chopped fresh cilantro, for serving

Directions

Pat chicken dry with paper towels; season all over with salt and pepper. In a small bowl, combine cumin, oregano, garlic powder, and cayenne. Rub mixture into chicken.

In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden, about 5 minutes per side. Transfer to a plate.

In same skillet over medium heat, cook onion and bell pepper, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more, then stir in tomato paste.

Add rice and cook until well coated and toasted, about 3 minutes. Add broth, diced tomatoes, and bay leaf, stirring up any bits from bottom of pan. Bring to a boil, then add chicken back to skillet. Reduce heat and let simmer, covered, stirring occasionally so rice doesn't stick to bottom of skillet, and adding more broth or water if needed, until chicken is cooked through and rice is tender, about 30 minutes.

Remove bay leaf. Top with cilantro.

Nutrition

• Calories: 593
• Total Fat: 29 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 209 mg
• Sodium: 1062 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 46 g