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Let me share my family's arroz con pollo - it's the kind of meal that fills your kitchen with the best smells and brings everyone running to the table. I learned this from my mom, who got it from my grandma, and now it's my go-to comfort dish when I'm missing home.
Why You'll Love It
This dish is pure comfort in a pot. It's one of those recipes that looks fancy but really just needs a bit of patience and love. The rice soaks up all the chicken flavors, and that crispy chicken skin on top? Better than any restaurant version I've tried.
Ingredients
- For the Chicken:
- 6 chicken thighs with skin
- Good olive oil
- Salt and black pepper
- For Your Rice:
- 2 cups long-grain rice
- 1 yellow onion, chopped
- 4 garlic cloves, whole
- 4 cups chicken stock
- 2 tomatoes, diced
- Handful fresh cilantro
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
Let's Get Cooking
- Start with the Chicken
- Dry off your chicken with paper towels and season both sides with salt and pepper. Let it sit while you chop your veggies.
- Brown That Chicken
- Get your pot hot, add a splash of oil, and lay the chicken skin-down. Don't touch it for 5 minutes - you want that skin nice and brown. Flip and cook another 4 minutes, then set aside.
- Make Your Flavor Base
- Throw your onions in that same pot with all the chicken bits - that's where the good flavor is! Cook until they're soft, then toss in the garlic.
- Rice Time
- Stir in your rice and let it get coated in all those good drippings. Pour in your hot stock, add your spices, then put the chicken back on top.
- The Final Stretch
- Cover and cook for 20 minutes - no peeking! Turn off the heat, add your tomatoes and cilantro, then let it rest for 10 minutes before serving.
Kitchen Tips
Keep your heat at medium - too hot and you'll burn the bottom before the rice is done. If you see the rice sticking, lower the heat and add a splash of warm stock around the edges. Want extra crispy chicken skin? Pop it under the broiler for a minute at the end.
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Mix It Up
Every family makes this a bit different. My aunt throws in green olives and capers. My cousin adds beer to her stock. Me? I love adding peas and carrots right at the end - gives it some color and makes my kids happy. Make it your own!
Leftovers
If you've got any left (we usually don't!), store the chicken and rice separate. To warm it up, put the rice in a pan with a splash of broth, and heat the chicken in the oven so the skin stays crispy. It actually tastes even better the next day!
Frequently Asked Questions
- → How much liquid do I need?
Check your rice package - brands vary from 1:1 to 2:1 liquid to rice ratio. Adjust stock amount to match your rice.
- → Can I skip flouring the chicken?
You can skip it, but flouring helps create a nice coating that adds flavor to the rice.
- → Why brown the rice?
Browning adds nutty flavor and keeps rice from getting mushy. Don't stir too much while browning.
- → What's the best chicken to use?
Bone-in, skin-on pieces give the most flavor. Thighs or mixed pieces work best.
- → How do I know it's done?
Rice should be tender and chicken should reach 165°F. Let rest a few minutes before fluffing rice.
Conclusion
A classic Spanish-style chicken and rice dish that brings together tender chicken, flavorful rice, and simple spices in one satisfying meal.