Easy: ****
Tasty: *****
This is my version of a Cuban/Spanish/Mexican/Latin favorite. It a one-pot meal with very little prep. And it tastes really yummy :)
Arroz Con Pollo
2-3 lbs of chicken legs
3 tbsp olive oil
salt
paprika
1 large yellow onion, sliced
3 cloves garlic, minced
1 lb package yellow rice
1 can pigeon peas, drained
1 can diced tomatoes (I used Ro-Tel Mexican Lime & Cilantro)
4 cups chicken broth
In a large deep skillet with a lid, heat oil over medium-high heat. Add chicken and season with salt and paprika. Brown chicken for 5-ish minutes on each side. Remove chicken from pan and set aside.
Pour out all excess oil, leaving approx. 3 tablespoons in pan. Add onions and saute until they start to soften. Add garlic and saute a few minutes longer. Add uncooked rice to pan; stir well, and then let sit to brown for 3-5 minutes. Pour in chicken broth and stir. Place chicken in pan, skin side up.
When liquid begins to boil, cover tightly and lower heat to simmer. Set timer for 25 minutes. Now relax. Read some emails, watch some TV, clean the kitchen. When the 25 minutes is up, dinner is ready. Remove the cover and let sit 5 or so minutes.
Serve and enjoy!
(adapted liberally from Simply Recipes)
