Arroz Con Pollo

In a bowl, combine the minced garlic, smoked paprika, cumin powder, dried oregano, salt, pepper, and olive oil to make the marinade. Coat the chicken thighs with the marinade mixture, cover, and refrigerate for at least 30 minutes (or longer if you have time).
In a large, deep skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the marinated chicken thighs, skin side down, and cook for about 4-5 minutes on each side until they are nicely browned. Remove the chicken from the pan and set it aside.
In the same pan, add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables become tender.
Stir in the diced tomato and cook for an additional 2 minutes until it softens.
Add the rice to the pan and stir to coat it with the vegetables and oil. Cook for 2-3 minutes until the rice becomes translucent.
Pour in the white wine (if using) and let it simmer for a minute or two until it mostly evaporates.
Return the browned chicken thighs to the pan, placing them on top of the rice and vegetables.
In a separate pot, warm the chicken broth and water. If you're using saffron, you can steep it in a small amount of hot water for a few minutes, then add it to the broth for extra flavor and color.
Pour the saffron-infused broth mixture over the rice and chicken in the pan.
Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is fully cooked through (internal temperature of 75°C for the chicken).
Remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley or cilantro, if desired.
Enjoy your homemade Arroz con Pollo!

Ingredients

Chicken Marinade

Rice

Instructions