This classic Spanish and Latin America chicken and rice dish cooks in just one pot.
2 whole chickens, each cut into 8 pieces (about 6 lbs.), trimmed of excess fat
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 onions, chopped
2 ribs celery, sliced
2 carrots, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes, drained
3 cups long-grain rice
3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 350°F. Season chicken with salt and pepper. Melt butter with oil in a large ovenproof pot or Dutch oven over medium-high heat.
Working in batches, add chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Remove to a platter.
Pour off all but about 2 Tbsp. fat from pot and add onions, celery, carrots, bell peppers and garlic. Cook, stirring often, until softened, approximately 5 minutes. Stir in tomatoes, rice, 1 tsp. salt and 1/2 tsp. pepper. Pour in broth, increase heat to high and bring to a boil.
Return chicken to pot, cover and transfer to oven. Cook until chicken and rice are done, about 40 minutes. Season with salt and pepper, if desired. Serve on a large platter garnished with parsley.