Chicken and rice is a great comfort food (other favorite chicken-rice combinations include chicken rice, chicken adobo, and ground chicken and basil).  My version was a little bit greasy because I did not drain off the excess fat as I should have.  I’ve included that step below so that you won’t suffer the same fate!

We had ours doused in Marie Sharp’s hot sauce and apple cider vinegar.

Arroz con Pollo
(Adapted from Melissa d’Arabian)

6 chicken thighs
2 T vegetable oil
kosher salt
black pepper
1/4 tsp cayenne pepper
1 tsp garlic powder/salt
1/2 tsp cumin
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
1/2 serrano or jalapeño pepper, minced
1 1/2 c rice
8 oz can tomato sauce
1 c chicken stock

Season the chicken with salt, pepper, cayenne, garlic powder/salt, and cumin. (I used garlic salt so I didn’t use much regular salt, but if you are using garlic powder you should adjust the amount of salt accordingly.)

Heat oil in a dutch oven or large skillet (that has a tightly fitting cover) over medium high heat. Place the chicken in the pot, skin side down.  Brown the chicken on all sides, in batches if necessary. Do not flip the chicken until it releases easily from the pan; this ensures that you will have a nice crust and that you will not tear the skin.

Remove the chicken from the pot when browned. Drain off some of the fat, leaving about a tablespoon of oil in the pot.

Add the bell peppers and onions to the pot and saute until softened. Add the garlic, serrano/jalapeño pepper, and rice, and saute for one minute, coating the rice in the oil and rendered chicken fat.

Add the tomato sauce and chicken stock and bring to a simmer. When the liquid is simmering, nestle the chicken into the liquid and cover.

Simmer for 25-35 minutes, or until the rice is cooked and most of the liquid has been absorbed.

Turn off the heat and allow to rest, covered, for 10 minutes.