Supplies
- 2 tablespoons vegetable oil
- 4 drumsticks
- 4 chicken thighs, skin on
- 1 tablespoon chili powder
- 2 teaspoons kosher salt, divided
- 1 ½ teaspoon ground black pepper, divided
- 1 large onion, small dice
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- 1 red bell pepper, small dice
- 1-28oz can diced tomatoes
- 2 cups chicken stock
- 1 cup long-grain white rice
- 1 cup green olives, pitted
- Juice of 1 lemon
Passo a passo
- Preheat the oven to 375°.
- In a large cast iron skillet, on medium high heat, add vegetable oil.
- Sprinkle chicken with chili powder, 1 teaspoon salt and 1 teaspoon pepper.
- Add the chicken to the skillet. Brown chicken, about 4 minutes per side. Remove to a plate.
- Add the onion, garlic, jalapeño, and bell pepper to the skillet and sauté until the onion is soft, about 8 minutes.
- Add the tomatoes with all the juice. Saute until tomato starts breaking down, stirring frequently.
- Add the chicken stock and bring to a boil. Stir in the rice, 1 teaspoon of salt and ½ teaspoon black pepper.
- Turn heat down and bring to a simmer.
- Arrange the chicken pieces on the rice, skin side up. Toss in olives.
- Simmer for 25- 30 minutes until the chicken is just cooked through and the rice is tender and has absorbed the stock.
- Preheat the broiler. Place skillet under broil to crisp chicken skin.
- Remove from broiler and squeeze lemon juice over entire dish.
- Fluff rice with fork. Serve.