Latin Rice With Chicken Thighs
serves 2-4
The dark meat of the chicken thighs adds deeper flavor to this rice dish than the more commonly used breast. Bone-in cuts will help the chicken stay moist (even if you overcook it a little bit, as often happens with chicken). For even more flavor, add a couple teaspoons of cumin and/or coriander with the garlic and pepper.
6 bone-in chicken thighs (about 2 1/2 pounds), trimmed of excess skin and fat
salt and pepper
1 teaspoon paprika
1 tablespoons vegetable oil
1/4 cup dry white wine
1 medium onion, chopped
3 cloves garlic, minced
2 cups long-grain rice
1 red bell pepper, chopped
3 cups low-sodium chicken broth
2 medium tomatoes, chopped
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
prep: 15 minutes
total: 55 minutes
large, nonstick sauté pan with cover
tongs
digital, instant-read meat thermometer
1. Prep the ingredients. Season the chicken on both sides with a sprinkling of salt, pepper and paprika.
2. Heat the oil in a large, nonstick sauté pan over medium-high heat. When it's hot and shimmering, put the thighs in the pan skin side-down and brown for 3-4 minutes. Turn the thighs and brown them another two minutes. Remove the thighs to a plate. (You'll put them back in later, so they won't be done cooking at this point.)
3. Reduce the heat to medium and add the wine and onion to the same pan and cook, stirring occasionally, until the wine evaporates and the onion turns soft, 4-6 minutes. Stir in the garlic and then add the bell pepper and cook 2 minutes more.
4. Pour in the rice and cook, stirring once or twice, 2-4 minutes. Spread the rice in an even layer over the bottom of the pan. Add the broth, tomatoes and 1/4 cup of the cilantro and bring it to a simmer. Cover the pan and simmer gently for 15-20 minutes, stirring once or twice to keep the rice from sticking. The thighs are done when they reach 165F in the thickest part.
5. Sprinkle the remaining cilantro over top and serve with lime wedges.
