Arroz con pollo
I I am trying to conceptualizer a one pot Mexican-style arroz con pollo in which I would first braise chicken thighs, then remove them from the pot, strain the braising liquid, and then use the braising liquid to cook the rice (I have found that when I cook the chicken and rice together at the same time it is hard to control the cook on the two elements, so I was thinking of cooking them sequentially this way to see if I could get perfect rice and perfect chicken more reliably). Once the rice is done, I like to put the thighs under the broiler for a few minutes to recrisp the skin. My question is, since the thighs will be cooled off from resting while the rice is cooking, do you think a few minutes under the broiler would be enough to reheat them sufficiently for serving? I could put them back in the pot for a few minutes and then broil them for another few minutes after that, but if I can avoid the extra step it would be nice! I don't want to try it, have them not be hot enough, and then have to ruin the skin by putting them back in the pot after broiling, so I thought I'd gather some opinions first.