Pollo en Salsa de Tomate sobre Arroz Blanco

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.