Arroz con Pollo

What you do:

Cut up chicken in 10 serving pieces. Remove skin and fat.
Heat oil in a heavy skillet and add chicken. Cook until just done.
Remove to a plate. Add onions and garlic to drippings and cook until
tender. Season with Salt and Pepper. Add the bay leaf and a teaspoon
thyme. Then add the uncooked rice. Let it absorb some of the juices and turn transparent.
Then add the wine and let it just about evaporate. Add the chicken
broth. While it's coming to a boil, dice the can of tomatoes and
discard most of the juice. Add to the tomatoes a generous amount
of Cayenne Pepper Sauce. (about 2 or 3 tablespoons) then add to the
skillet. Season with a teaspoon paprika. Add a tablespoon cumin and
a teaspoon red pepper flakes. Bring to a boil and add the chicken.
Reduce to a simmer and cover. Cook for about 30 minutes and check
the rice. It's done when most of the liquid is absorbed or the rice is
done. This is an easy one skillet version of Arroz con Pollo that I made up
after looking at dozens of recipes on the internet and looking in
our cupboard to see what ingredients we had. Angie really loves it
and I was suprised at how good it tastes.
Buen Provecho, Mike.