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Stove top Arroz Con Pollo
2 lb. boneless chicken thighs
2 cups short grain rice (preferably Bomba rice from Spain)
2 med. yellow onion
5 dried Ñora peppers (Ancho is a substitute)
4 cups chicken broth (low sodium if canned, homemade if time permits)
2 cups water
2 teaspoons Spanish smoked Paprika
2 tablespoons salt
1 teaspoon ground black pepper
¼ cup Extra Virgin Olive Oil
First, slice the onions into thin strips. You should have about 2 cups. Put the onions in a cold 12” sauté pan or earthenware cazuela, add the olive oil and set the heat to medium low. Let the onions soften and brown slowly for 30-40 minutes (a pinch of salt and sugar will speed this process along).
While the onions are browning, cut up the chicken into large bite sized pieces, combine with the salt, pepper and paprika and set aside to marinate for 30 minutes.
De-seed the Ñora peppers and simmer in 2 cups water for 20 minutes until the peppers rehydrate. Remove the peppers from the water, let them cool for a few minutes and scrape the pepper flesh away from the skins, reserving the pulp and discarding the tough skins. Add the pulp back to the simmering water along with the chicken broth and continue to simmer.
When the onions are golden brown and very soft remove them from the pan, leaving behind as much oil as possible. Arrange the chicken pieces in a single layer on the bottom of the pan and turn the heat up to medium high. Brown the chicken without turning or moving the pieces for 5 minutes. Add back the onions and continue to cook for another 5 minutes still not moving the chicken pieces.
Add the rice to the pan and stir everything together so that the rice is coated in the oil. When the rice is fully coated and hot, add the broth/pepper water, measuring 6 cups liquid for 2 cups of Bomba rice (4 cups liquid in total for other rice). Stir everything once to even out the level of rice then do not stir again. Cook over medium heat (low boil/high simmer) until done. Once the rice and broth are combined, the dish will be done in 25 minutes. The rice will have absorbed most of the broth. Take the pan off the heat, cover, let it rest for 5 minutes and the moisture will distribute evenly.