Arroz Con Pollo

Recipe Ingredients

1 tablespoon	15ml	Olive oil
4		Chicken thighs
4		Chicken drumsticks
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Fresh-ground black pepper
2 oz	56g	Smoked ham - cut into 1/4" dice
1 oz	28g	Onion - chopped (small)
2		Garlic - minced
1		Red bell pepper - chopped
1		Green bell pepper - chopped
1 3/4 cups	109g / 3.8oz	Canned tomatoes - drained, chopped
1 tablespoon	15ml	Tomato paste
2 cups	474ml	Canned low-sodium chicken broth or homemade stock
1 cup	160g / 5.6oz	Rice - preferably long-grain
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

Here's a perfect all-in-one meal--the chicken, rice, and vegetables simmer together, enhancing each other and giving the cook a break.

WINE RECOMMENDATION: This traditional Spanish favorite will work well with any smooth, full-flavored red, such as a merlot or zinfandel from California or a Rioja from Spain.

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

Add the tomatoes, tomato paste, broth, and the remaining 13/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

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