arroz con pollo [rice w/ chicken]

In a hurry?  Try this quick and easy one-pot satisfying-to-the-core recipe.

There are many variations to the traditional arroz con pollo.  This one is ready in one hour [15 mins prep + 45 mins cooking] so you can come home from work at 6pm, put it in the oven by 6:15pm, get ready to go to that movie you've been wanting to see, take it out of the oven at 7pm, eat, and get out the door by 7:15pm for the 7:30pm showing.

Yes, we tried it.  And we didn't even miss the previews like we normally do because I grossly underestimate how long dinner will take to prepare.

Cook your short-grain brown rice while the chicken is in the oven and all will be done at the same time.  I used a sizable half chicken, but you could easily change up this recipe with a variety of chicken pieces or even a whole chicken.  Up the cooking time to one hour if you go for the whole bird.

There is just something about chicken and rice and broth that makes me feel warm inside.  So simple.  So good.  So nutrient-dense.

arroz con pollo

serves 4

1/2 chicken, skin on/bone in

1 large onion, halved and thinly sliced

4-5 large cloves garlic, coarsely chopped

3-4 cups tomatoes, diced

1-2 cups water or homemade chicken stock

butter, ghee or other heat stable fat

celtic sea salt

Pre-heat the oven to 350 degrees Fahrenheit.

Heat a tablespoon or so of ghee in a large, heavy pot over medium high heat.  Brown the chicken for 3-4 minutes on each side.  Remove and lower the heat to medium.

Add the onions and garlic and saute until onions are translucent and garlic is fragrant, about 5 minutes.   

Add in the tomatoes and simmer for 2-3 minutes.  Place chicken in pot and nestle it down into the sauce.  Add enough water so that the liquid covers half of the chicken.  Season with sea salt.

Bake, covered, for 45 minutes.  When done, remove chicken from the bone in bite size pieces.  Mix together with thickened sauce. 

Serve alone with dark leafy greens or over brown rice.