Seeking a home-y one pot dinner one night, I came up with this. The dish came out flavorful and saucy (which is how I like my rice and chicken). My husband and I finished this in one night. Even the baby liked it. This is my homage to Arroz con Pollo. —HalfPint
boneless skinless chicken thighs
salt & pepper
chopped scallions, divided
canned diced tomatoes in juice
chicken broth or 1 cup water with 1TB chicken bouillon (I like Better than Bouillon Organic)
long grain white rice
frozen peas or mixed vegetables
salt, as needed
lime or lemon wedges
In This Recipe
Cut chicken into bite-size pieces. Season with salt and pepper.
Heat oil in a large pot or dutch oven. Brown the chicken in batches. Remove with a slotted spoon to a bowl and set aside.
There should be a bit of fat. You will want ~2TB of fat in the pot. Add more oil if it looks a bit dry. Add half of scallions and briefly saute, ~1 minute.
Add tomatoes (& juice) and broth (or water with bouillon). Scrape the bottom of the pot and get the fond (flavor bits) into the liquid.
Add rice, browned chicken, and smoked paprika. Bring to a boil. Cover and adjust heat to a low setting. You want a gentle simmer and a low heat to keep the bottom from burning. Cook for ~15-20 minutes.
Check the rice. It should be soft, not al dente. If the grains are still hard and the mixture is a bit dry, add 1/4 cup water and simmer a little longer until the liquid is absorbed.
Add the frozen vegetables and cook for another 5 minutes (less if you are using peas only). Stir in remaining scallions, and check if more salt is needed.