Dad's Arroz con Pollo

2 tablespoon olive oil
4 chicken thighs (skin on)
2 drumsticks (skin on)
1 yellow onion, diced
3 garlic cloves, minced
3 Roma Tomatoes, peeled and minced
1/2 red bell pepper, chopped
1 teaspoon cumin powder
1/2 teaspoon tumeric powder
1/4 teaspoon paprika
1 teaspoon saffron
Pinch of red pepper flakes
1 3/4 cup (14 ounce bag) of Valencia rice
4 cups chicken stock

1. In a dutch oven, heat olive oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 3 minutes. Transfer to plate and set aside.

2. Reduce heat to medium, add onion, and cook until translucent, about 7 minutes. Add garlic to the top of the onions and cook until fragrant; 2 minutes or so. Throw in tomatoes and red bell pepper. Using a wooden spoon, scrape the bottom of the pot removing any of the chicken fat pieces (hello! flavor!!). Next, add spices: cumin, tumeric, paprika, saffron, crushed red pepper, a teaspoon of salt and mix.

3. Dump in rice, being sure to coat with the tomato mixture. Place chicken atop of rice mixture, and pour just enough chicken stock to cover the rice, about 2 cups. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 cup of stock each time. In the end, I added 4 cups of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 teaspoon more of salt.

Serves 4