Arroz Con Pollo / Puerto Rican Rice with Chicken

Ingredients 

• 1tbsp cooking oil
• 4 slices bacon
• ½ green chilli seeded and chopped (optional)
• 750g chicken nibbles (winglets) or bone-in thighs, skin on
• 1 onion, diced (about ½ cup)
• 2 garlic cloves, chopped
• 1 cup of long-grain rice
• 1 can chickpeas
• 1 can chopped tomatoes
• 1 tsp cumin powder
• 1 bunch of coriander, chopped (about ½ cup)
• Your favourite hot sauce to serve

Method

Place a large frying pan or casserole dish over a medium heat and add the oil. Chop the bacon and add to the pan, cooking for 2-3 minutes then add the chilli. Add the chicken pieces and brown all over, about 4-5 minutes. Add the diced onion and garlic. Cook for about a minute, until the onion starts to turn golden brown. 

Stir in the rice and cook for about a minute, stirring frequently. Drain the chickpeas, measuring out the brine - you need to add 2 cups of liquid to the rice, so make up the difference with water or chicken stock. Add this to the rice along with the chickpeas and the chopped tomatoes. Bring to a boil then turn the heat right down to a gentle simmer.

Add the cumin and coriander. Taste for salt  - if you have added the chilli you won't need to add any pepper. Cook for 25 minutes and serve with hot sauce.

*Add peas, spinach, olives, capers or roasted peppers if you wish.