Charles Masters
Hands-On Time
20 minutes
Total Time
55 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

Serve topped with the pickled jalapeños and chives.

Chef's Notes

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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