Arroz Con Pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.
1 tablespoon olive oil 4 chicken thighs 4 chicken drumsticks 2 teaspoons kosher salt 1/2 teaspoon fresh-ground black pepper 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cayenne 1/2 teaspoon paprika, cut into 1/4-inch dice 1 small onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 green bell pepper, chopped 1 3/4 cups canned tomatoes, drained and chopped 1 tablespoon tomato paste 2 cups canned low-sodium chicken broth or homemade stock 1 cup rice, preferably long-grain 2 tablespoons chopped fresh parsley
How to Make It
In a large, deep-frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.
Reduce the heat to moderately low. Onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.
Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper, cayenne, coriander, cumin, paprika and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.