Cast Iron Arroz con Pollo 

“Chicken and rice is the epitome of comfort food and nostalgia; at least, in my family. Growing up with limited means, chicken and rice was a reliable, nutritious, and delicious staple, underscored by the resilience of family and the simple joy of tradition. This recipe is an elevated take on the chicken and rice found on my parents’, grandparents’, aunts’, uncles’, and cousins’ tables. Now more flavorfully complex, this still-simple recipe pays homage to my past and the strength found in good food shared. I hope you and your family will find as much joy and comfort in it as I do.”

Ingredients

• 6 bone-in, skin-on, chicken thighs
• 1 cup white rice, washed
• 3 Tbsp butter
• 1 poblano pepper
• 1 jalapeno pepper
• 1 Tbsp garlic, minced
• 1 cup white onion, finely diced
• 1/4 cup cilantro, minced
• 1/4 cup dry white wine
• 2 cups low-sodium chicken broth
• kosher salt
• coarse ground black pepper
• warm tortillas & butter for serving

Directions

1. Season the chicken generously with salt & pepper. Preheat your oven to 400°F. Remove stems, seeds, & pith from your peppers, and finely dice. 
2. Melt 2 Tbsp of butter in a 10″ cast iron skillet over medium heat. Once your butter is fully melted, nestle your chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 8 minutes. 
3. Flip the chicken skin side up and place the pan in the oven to finish cooking; baking for 10-15 minutes, or until the chicken is cooked all the way through. Transfer the chicken to a plate. 
4. Place the same skillet back on medium heat and add your onion, garlic, and peppers. Cook until the peppers and onions have softened, stirring occasionally, for about 5 minutes. Add the rice and cook, stirring occasionally, until the rice is brown and toasty.
5. Pour in the wine and cook, stirring frequently, until the liquid has evaporated. Add the chicken broth and bring it to a boil. Drop your heat to a simmer, cover, and let cook for 15-20 minutes, until the rice is fully cooked and no excess liquid remains. 
6. Add the remaining Tbsp of butter to the rice and fluff gently with a fork to distribute the butter. Pile your chicken thighs on top, skin side up, and garnish with cilantro. Serve warm with tortillas and butter.