Ingredients:
1 teaspoons salt
1 teaspoon garlic powder or 1/4 teaspoon granulated garlic
1/2 teaspoon dried cumin
1 tsp. paprika or any other chili spice you have on hand
1/4 teaspoon black pepper
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
(or 8 thighs bone in remove skin )
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 bell pepper seeds removed, diced (any color)
4 clove chopped garlic finely chopped
1 teaspoons salt
1 1/2 cups long-grain rice
1 1/2 cups chicken stock
1 1/4 cup water
1/2 cup tomato sauce, or can diced tomatoes
Directions:
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch, high-sided skillet over high heat until hot but not smoking.
Add the chicken and brown on all sides, about 6 minutes each side.
Transfer the chicken to a plate and set aside.
In skillet, add the onions, bell peppers and 1/2 teaspoon salt. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 2 minutes.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1- 1/4 cups water and the 1-1/2 cup of stock to the skillet, stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 to 45 minutes. make sure rice is fully cooked.
Let the skillet stand covered, about 10 minutes before serving.
Note*
I like to add 1/2 teaspoon of chili flakes for a spicier flavor my personal preference but consider who will be eating, some don't like it too spicy.
