Classic Arroz con Pollo (Chicken and Rice)

Ingredients

• 4 adet kemikli, derisiz tavuk budu (her biri yaklaşık 170 gr) · 1306 kcal
• 1/2 çay kaşığı kaşer tuzu
• 1/2 çay kaşığı karabiber
• 1 adet sarı soğan, soyulmuş ve yemeklik doğranmış · 59 kcal
• 1 adet dolmalık biber, çekirdekleri temizlenmiş ve doğranmış · 29 kcal
• 3 diş sarımsak, soyulmuş ve ince kıyılmış · 13 kcal
• 1 çay kaşığı toz kimyon
• 1 çay kaşığı kuru kekik
• 1 su bardağı uzun taneli pirinç, yıkanmamış · 176 kcal
• 1 kutu (411 gr) az tuzlu doğranmış domates konservesi, suyuyla birlikte · 72 kcal
• 2 su bardağı su
• 1 adet az tuzlu tavuk bulyon · 5 kcal

Method

1. Trim excess fat from the chicken thighs and pat them dry. Heat a large skillet over medium-high heat and sear the chicken thighs for about 5 minutes on each side until browned. Transfer the chicken to a plate and pour off all but 1 tablespoon of the rendered fat.
2. Reduce the heat to low. In the same skillet, sauté the chopped onion, bell pepper, minced garlic, cumin, and oregano for about 10 minutes until the vegetables are softened.
3. Stir in the uncooked white rice and diced tomatoes with their juices. Pour in the water and add the chicken bouillon cube, bringing the mixture to a boil over high heat.
4. Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes. Flip the chicken thighs, cover again, and cook for another 20 minutes until the chicken is cooked through and the rice is tender. Serve warm.

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