Arroz Con Pollo (Cuban Chicken with Rice)
Serves: 6 servings
  • 8 bone-in, skin-on chicken thighs (about 2 pounds), rinsed and patted dry
  • 1 teaspoon sea salt, divided
  • fresh ground pepper
  • 2 teaspoons dried oregano
  • 2 tablespoon olive oil
  • 2 medium onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 large garlic cloves, chopped
  • 1½ cups long grain white rice
  • 1 pinch saffron threads
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika, preferably the hot stuff, plus more to taste
  • 1 bay leaf
  • 1 (14- to 15-oz) can diced tomatoes, including juice
  • 2 cups chicken broth
  • 1 cup frozen green baby peas, thawed
  1. Season chicken with salt, pepper, and oregano.
  2. Heat olive oil In a large, deep frying pan over high heat. Working in batches if necessary, add the chicken pieces skin side down in a single layer, and sear, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside
  3. Pour off all but 2 tablespoons of the fat from the pan, add the onion and green and red peppers and saute until the onion is translucent about 5 minutes. Add the garlic and cook an additional minute or two, stirring frequently.
  4. Add the rice, saffron, paprika, bay leaf, cumin, ½ teaspoon salt, and pepper and cook, stirring, for 2 to 3 minutes. Pour in the chicken broth and tomatoes and bring to a rolling boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through (25 to 30 minutes).
  5. Add the frozen peas during the last five minutes of cooking only.
  6. Serve immediately.
Recipe by Three Hungry Boys at