One Skillet Spanish Chicken and Rice

One of my favorite parts of traveling is trying out new foods.  Two years ago we took the kids and grandparents on a cruise that stopped in Central America and I was ecstatic to get to try some authentic foods-we took one trip to see some Mayan ruins in Belize and on the way back to the port we stopped at a restaurant and had chicken and rice with Belizean beer-that was a great day! I was inspired to make this One Skillet Spanish Chicken & Rice from that trip and have spent quite some time experimenting to get to this final, delicious version!

Ingredients:

• 6 bone in chicken thighs, skin on
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 8 pieces extra thick bacon, cut into 1″ pieces
• 1 tablespoon minced garlic
• 1 1/2 tablespoons ground cumin
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1 1/2 cup long grain rice
• 3/4 cup frozen peas
• 14.5 oz can fire roasted diced tomatoes

Preheat oven to 400 degrees. In a large cast iron or oven safe skillet heat olive oil over medium high heat until very hot but not smoking.  Add chicken thighs and cook sear for 3-4 minutes on each side.  Remove chicken to plate.

Add onion and bacon to skillet and cook until onions are soft and bacon is crispy, about 7 minutes. Add garlic, cumin, wine and broth and stir to mix.  Add rice, peas and tomatoes.  Stir well and simmer 5 minutes. Remove from heat, add chicken back to pan and cover with two layers of aluminum foil.  Place skillet in oven and cook for 40 minutes. Remove and serve immediately.

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adapted from Cafe Delites

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