6th
Arroz con Pollo, of a sort
Get two pans going, one on medium, one on medium-high. A bit of olive oil in both. Slice up an onion and throw it into your medium pan. Once the medium-high pan is good and hot, add chicken thighs, skin-side down. Don’t touch them for a good five minutes, until they get nice and brown. Then turn over to brown the other side. Keep stirring your onions, meanwhile, adding a bit of salt, cooking them until they’re translucent and nicely soft.
When the chicken is just about brown on the other side, and the onions have been cooking for about 10 minutes, add 1 1/2 cups of rice to the onions, stirring to incorporate. Now’s probably a good time to turn the heat down to low, knowing how well your electric stove retains heat. After a couple of minutes, add a diced red pepper and a good handful or two of frozen peas to the pan with the rice and onions. Then nestle the browned chicken thighs in there, before adding 3 cups of stock. Get the whole thing bubbling (you may want to briefly transfer the pan to the medium-high burner before returning it to the low burner), then cover and cook on low heat for 25 minutes.
Try the rice and cut into a piece of chicken to test their doneness. Place a chicken thigh on each plate, stir a generous amount of chopped parsley into the rice, then spoon the rice onto each plate.
Obviously this is a basic version, hardly deserving of the Spanish name. Maybe tart it up next time.
