Jewels' Delicioso Arroz on Pollo

Just love my new cookbook, The Family Chef by Jewels and Jill Elmore. Finally something new to do with chicken! I know arroz con pollo has been around for a while, but I've never actually had a recipe to try. Plus this has brown rice which is much better for your family than white rice.

It really helps to have a paella pan with a lid. I use mine for countless things because it's roomy and wide and will fit across two burners. Plus it goes straight from the stove to the oven without having to mess up two pans.

Here is the recipe with a few changes or additions from me:

Serves 6

2 chicken breasts with bone and skin, each cut in half (ending up with 4 pieces)

2 or more chicken thighs (this way you have light and dark meat covered for those picky people)

salt, pepper, cumin, paprika

grapeseed oil for browning

1 onion diced

2 shallots diced

2-4 cloves garlic diced

2 1/2 cups brown rice

4 cups chicken stock (or water and chicken stock mixed which is what I did)

small handfull of finely chopped flat-leaf parsley

Season the chicken pieces liberally with salt, pepper, cumin and paprika

Heat pan (high med. heat). Add a couple of glugs of oil to coat the pan. Place chicken in pan skin side down first. Brown both sides. Remove chicken and set aside. Lower heat. Add onion, shallots, garlic, and rice and saute for a minute or two. Add stock and stir. Place chicken back in pan, skin side up, spoon stock over the top of each piece, and cover with a lid or foil. You can either simmer on the stove or put in the over at 375 degrees (what I did). Cook about an hour.

Check on the rice to make sure it doesn't dry out too soon and spoon broth on top of chicken halfway through. After removing from oven, let stand for a few minutes. Sprinkle parsley over the top. Serve with a beautiful crisp salad. Enjoy!