Spanish Chicken and Rice (Arroz con Pollo)

Step 1

Season the chicken thighs with salt, black pepper, and half of the paprika.

Step 2

Heat the olive oil in a large skillet or paella pan over medium-high heat and brown the chicken thighs on both sides, about 4 minutes per side, then remove and set aside.

Step 3

Add the onion and bell pepper to the pan and cook until softened, about 5 minutes.

Step 4

Add the garlic and cook until fragrant, about 30 seconds.

Step 5

Stir in the tomatoes and remaining paprika and cook for 2 minutes.

Step 6

Add the rice and stir to coat in the fat and vegetables.

Step 7

Pour in the chicken broth and nestle the chicken thighs back into the pan.

Step 8

Bring to a simmer, cover, and cook over low heat for 25 to 30 minutes, until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F with no pink remaining.

Step 9

Let rest for 5 minutes, then serve.