The BEST-EVER Spanish Chicken and Rice (Arroz con Pollo)

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often cheaper.

Heat 2-3 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.

Season 6 bone-in skin-on chicken thighs with salt and black pepper on both sides.

Rub smoked paprika into the chicken thighs for flavor.

Place chicken thighs skin-side down in the skillet and cook for about 5 minutes until the skin is golden and crispy, nudging them around to prevent sticking.

Flip the chicken thighs and cook for another few minutes until browned.

Drain off excess grease, leaving about 2 tablespoons in the skillet.

Add 1 chopped medium onion and cook until softened, about 3-4 minutes.

Stir in 3 minced cloves of garlic and cook until fragrant, about 1 minute.

Add 1.5 cups of short-grain rice to the skillet and stir to coat in the oil and flavors.

Pour in 1/4 cup of Madera wine (or substitute with cherry or white wine) and deglaze the skillet.

Add 1 teaspoon of dried oregano, 1/4 teaspoon of saffron, and 1 can of diced fire-roasted tomatoes (with juice).

Pour in 3 cups of chicken broth and stir to combine.

Season with 2 teaspoons of salt and bring the mixture to a simmer.

Cover the skillet with a lid or foil and transfer to a preheated oven at 375°F (190°C) to bake for about 25-30 minutes until the rice is tender and liquid is absorbed.

Cooking Techniques

Equipment Needed

Spice Level: