Rice with Chicken | Arroz con Pollo

To trim chicken, lay on a cutting board and cut off the excess fat and discard. Pat chicken dry with paper towels, and discard towels.

Place a skillet over medium high heat and when hot, add the chicken thighs and cook until browned, then flip, about 5 minutes on each side.

Turn off the heat and remove the chicken from the skillet and transfer to a plate. Pour off all but 1 tablespoon fat.

Reheat the skillet over low heat and add the onion, pepper, garlic, cumin, and oregano and cook until the onion is softened, about 10 minutes.

Add the uncooked rice and tomatoes and stir well. Add the water and bouillon cube and bring to a boil over high heat.

Return chicken to pan, turn the heat down to low and cover. Cook chicken for 20 minutes and then carefully flip.

Cover and cook for an additional 10 minutes or until the chicken and rice are cooked and tender. Serve right away.