Arroz con Pollo Sencillo (Simple Spanish Chicken and Rice)

Method

1. 1

   Season the chicken with salt. Brown it in the olive oil in a large lidded skillet over medium-high heat until deep golden on both sides, about 7 minutes; lift out and set aside.

2. 2

   In the same fat, soften the onion, garlic and bell pepper, about 6 minutes.

3. 3

   Stir in the paprika and canned tomato, and cook down until it clings to the vegetables rather than pooling, about 5 minutes.

   💡 That thick base is your flavor — a soupy one just means the sauce hasn't reduced enough yet.

4. 4

   Stir in the rice to coat it in the sofrito, then nestle the chicken back into the pan.

5. 5

   Pour in the hot stock, add the bay leaf, and bring to a boil.

6. 6

   Cover, reduce to a low simmer, and cook undisturbed until the rice is tender and the liquid is absorbed, about 18 minutes.

7. 7

   Rest off the heat, still covered, 5 minutes before fluffing and serving.