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Author Notes: 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
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- salt & pepper
- 1/2 cup chopped scallions, divided
- 14 ounces canned diced tomatoes in juice
- 1 cup chicken broth or 1 cup water with 1TB chicken bouillon (I like Better than Bouillon Organic)
- 2 teaspoons smoked paprika
- 1 cup long grain white rice
- 1 cup frozen peas or mixed vegetables
- salt, as needed
- lime or lemon wedges
- 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.
- Serve with a spritz of lime or lemon.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall