This one pot chicken and rice – or “arroz con pollo” in latin America – is all about ease and melding flavours. Juicy chicken legs are seared to crispy perfection then nestled into a rice pilaf flavoured with poblano peppers, smoky paprika and garlic to finish.
- 4 Chicken Legs
- 9 oz Rice
- 1 Poblano Pepper
- 1 Red Bell Pepper
- 2 packs Chicken Stock Reduction
- 1 Yellow Onion
- 4 cloves Garlic
- 2 Roma Tomatoes
- Adobo Seasoning Mix (4g Ground Coriander, 4g Ground Cumin, 4g Garlic Powder, 4g Smoked Paprika)
- Sear the chicken legs
In a large pan with a tight fitting lid, add 1 tbsp cooking oil over medium high heat. Dry the chicken legs with paper towel and season with salt and pepper. When the oil starts to shimmer, add the chicken, skin side down. Sear for 6 min, until the skin is golden and crisp before removing from pan (Note: the chicken will not be fully cooked at this point).
- Prep the rest of the ingredients
While the chicken legs sear, wash and dry all produce. Small dice the red bell pepper. Small dice the poblano pepper. Halve, peel and small dice the yellow onion. Mince the garlic or use a garlic press. Small dice the Roma tomatoes.
- Cook the chicken and smoked paprika rice
In the pan used for the chicken, add 2 tbsp cooking oil over medium high heat. Add the yellow onion, garlic, red bell pepper, poblano pepper and Adobo Seasoning. Cook for 3 min, stirring often, until fragrant then add the Roma tomatoes, rice, chicken stock reduction and 3 cups of warm water. Season with salt and pepper and stir to combine. Nestle the chicken legs into the rice, skin side up and bring to a boil. Once boiling, reduce heat to medium low and cover and simmer for 18 min until rice is tender.
- Plate and serve!
Plate the smoked paprika rice and vegetables with the chicken legs on top. Enjoy!