One-Pan Spanish Chicken and Rice (Arroz con Pollo)

Ingredients

• medium-grain rice300 g
• bone-in skin-on chicken thighs4 ea
• chicken drumsticks450 g
• olive oil15 ml
• fresh chorizo sausage — casings removed170 g
• green bell pepper — cored and chopped1 ea
• red onion — chopped170 g
• garlic cloves — crushed2 ea
• tomato — chopped200 g
• tomato paste50 g
• chicken broth720 ml
• smoked paprika7 g
• garlic powder1 tsp
• salt — 1 tsp6 g
• black pepper1 tsp
• cayenne pepper — optional0.5 tsp

Method

1. Rinse the rice well, cover it with water and soak for 15 minutes, until a grain breaks easily. Drain well.
2. In a small bowl, mix the smoked paprika, garlic powder, cayenne, salt and pepper.
3. Pat the chicken dry and season with the spice rub, lifting the skin to rub some underneath.
4. In a 5-quart (4.7 litre) braiser or large deep skillet with a lid, heat the olive oil over medium-high heat until shimmering. Brown the chicken deeply on both sides, then set it aside on a plate.
5. In the same pan, cook the chorizo for 10 minutes, stirring regularly, until nicely browned. Add the green pepper, onion and garlic and cook over medium heat for 5 minutes, stirring regularly.
6. Add the tomato, tomato paste and chicken broth, and return the chicken to the pan. Bring to a boil, then lower to medium, cover and cook for 15 to 20 minutes.
7. Remove the chicken briefly and stir the drained rice into the liquid. Cook uncovered over high heat for 1 to 2 minutes. Put the chicken back on top, turn the heat to low, cover and cook for another 20 minutes, until the rice is cooked.
8. Turn off the heat and leave the pan covered and undisturbed for 10 minutes. Serve hot.