Name: Pollo en Salsa de Tomate sobre Arroz Blanco
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 porciones
Ingredients: 4 boneless, skin-on or skinless chicken thighs (or 2–3 chicken breasts), about 1–1.2 kg total; 1 cup (200 g) long-grain white rice; 2 cups (480 ml) water or low-sodium chicken broth (for the rice); 2 tbsp olive oil (divided); 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 large tomatoes, diced (or 1 can 14 oz/400 g diced tomatoes); 1 tsp smoked or sweet paprika; 0.5 tsp dried oregano (or a sprig of fresh thyme); 0.5 cup (120 ml) chicken broth or water (for the sauce); 0 Salt and freshly ground black pepper, to taste; 0 Pinch of sugar (optional, to balance acidity); 0 Fresh parsley or cilantro, chopped, for garnish; 0 Lemon wedges, to serve (optional)

1

Start the rice: rinse 1 cup rice under cold water until the water runs clear. In a small pot, bring 2 cups water or broth to a boil, add a pinch of salt and the rice, reduce to a low simmer, cover and cook 15–18 minutes until tender. Keep covered and let rest while you make the pollo — perfect timing, dear.

2

Season the chicken: pat the pieces dry and season both sides generously with salt, pepper and the paprika. The paprika gives warmth and color — don’t be shy.

3

Brown the chicken: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken (skin-side down if using skin-on) and brown 4–5 minutes per side until golden — we aren’t fully cooking through, just building flavor. Transfer to a plate.

4

Make the sauce base: lower heat to medium, add the remaining 1 tbsp oil to the skillet. Add the chopped onion and a pinch of salt; sauté 4–5 minutes until soft and slightly golden. Stir in the minced garlic and cook 30 seconds until fragrant.

5

Add tomatoes and seasoning: add the diced tomatoes (or canned tomatoes), oregano, and 1/2 cup broth. Scrape up any browned bits from the pan — that’s pure flavor. Taste and add a pinch of sugar if the tomatoes are too tart. Simmer 4–5 minutes until sauce slightly thickens.

6

Simmer the chicken in sauce: nestle the browned chicken pieces back into the skillet, skin-side up. Spoon sauce over them, cover, reduce heat to low, and cook 12–15 minutes (depending on thickness) until chicken is cooked through (internal temp 74°C/165°F) and sauce has melded.

7

Finish and rest: remove lid, spoon the sauce over the chicken, adjust seasoning with salt and pepper. If sauce is thin, uncover and simmer 2–3 minutes to reduce. Let the chicken rest 3 minutes off heat.

8

Serve: mound the fluffy rice on plates, place a piece of chicken on top or beside it, and spoon plenty of the tomato-garlic sauce over everything. Sprinkle with chopped parsley or cilantro and offer lemon wedges for a bright squeeze.

9

Tips from Grandma: for deeper flavor brown a little butter with the oil in step 3; add a splash of dry white wine with the broth if you like; leftover chicken is lovely shredded into rice for tomorrow’s lunch.

Pollo en Salsa de Tomate sobre Arroz Blanco

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