pickled jalapeños and chopped fresh chives, for serving
Fat 31g (8 g saturated fat)
How to Make It
Heat the oil in a large Dutch oven or pot over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, skin-side down, until the skin is browned and crisp (the meat doesn’t have to be cooked through), 6 to 8 minutes. Transfer to a plate; reserve the pot.
Add the onion and bell pepper to the reserved pot. Cook, stirring occasionally, until soft, 6 to 8 minutes. Add the garlic and paprika. Cook until fragrant, 1 to 2 minutes. Stir in the rice, broth, and 1/2 teaspoon salt. Place the chicken, skin-side up, on top of the rice and vegetables. Cover, bring to a boil, and reduce heat to a simmer. Cook, covered, until the rice is tender and the broth has evaporated, 25 to 30 minutes.
Serve topped with the pickled jalapeños and chives.
Pickled jalapeños are mellower in heat than raw ones but add a vinegary tang to suppers like this. Use the juice, too, in soups or dressings.
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