“Arroz con pollo” means rice with chicken—and variations on this classic combination are a staple all over Latin America. It’s economical and wonderfully flexible; switch up the seasonings as you like and add bits of vegetables or herbs that you have on hand to the rice.
- Mix 2 teaspoons chili powder, paprika, and salt in small bowl. Rub chicken with seasonings.
- Heat oil in a large cast-iron or 2-inch-deep skillet over medium-high heat. Add chicken; sauté, turning once, about 10 minutes or until browned. Remove to a plate.
- Add onion, garlic, and chiles to skillet; sauté 3 minutes. Add rice and remaining 1 teaspoon chili powder; cook and stir 2 minutes. Stir in broth, tomatoes with juice, and corn. Bring mixture to a boil.
- Arrange chicken on top of rice. Reduce heat to low; cover and cook about 25 minutes or until rice is tender and chicken is no longer pink near bone. Cook to internal temp of 165°F. Stir peas in during last 5 minutes of cooking.