Arroz con Pollo

Ingredients

• AmountIngredientEst. cost
• 1 kg bone-in skin-on chicken thighs (about 5–6) $6.25
• 300 g dry long-grain white rice $0.75
• 1 can (796 mL) diced tomatoes $2.00
• 250 mL chicken broth or water $0.42
• 1 medium onion, diced $1.23
• 4 cloves garlic, minced $0.32
• 1 tsp ground cumin $0.05
• 1 tsp dried oregano $0.05
• 0.5 tsp smoked paprika $0.05
• 0.5 tsp turmeric (for colour) $0.03
• 2 tbsp vegetable oil $0.13
• 100 g (optional) frozen peas $0.26
• to taste salt and black pepper $0.05
• Recipe total$11.59

Instructions

1. 1 Pat the chicken dry and season generously with salt, pepper, cumin, oregano, and smoked paprika on both sides.
2. 2 Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
3. 3 Sear chicken skin-side down for 5 minutes until the skin is golden. Flip and cook 2 minutes on the other side. Remove and set aside.
4. 4 Reduce heat to medium. Add onion to the pot and cook in the remaining fat for 5 minutes.
5. 5 Add garlic and turmeric. Cook 1 minute.
6. 6 Add the dry rice. Stir to coat in the oil and toast for 1–2 minutes.
7. 7 Pour in the diced tomatoes and broth (or water). Stir to combine. Bring to a boil.
8. 8 Nestle the chicken pieces skin-side up into the rice. The skin should sit above the liquid level.
9. 9 Cover tightly. Reduce heat to low. Cook 25 minutes without lifting the lid.
10. 10 Check that rice is cooked and chicken is cooked through (juices run clear). If rice is still underdone, cover and cook 5 more minutes.
11. 11 Scatter frozen peas over the top (if using), cover for 2 minutes to warm them through.
12. 12 Remove lid. Let rest 5 minutes before serving.

Nutrition per Serving

Estimated values per serving.