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ARROZ CON POLLO 2 tablespoons vegetable oil 4 bone-in, skin-on chicken legs (thigh and drumstick attached) Kosher salt and freshly ground black pepper 1 large white onion, minced 1 small red bell pepper, stemmed, seeded, and minced 3 garlic cloves, minced SERVES 4 Arroz con pollo is (with respect to our dear friends rice and chicken) so much greater than the sum of its parts. A tra- ditional dish in Spain and Latin America, arroz con pollo is a deceptively simple, incredibly flavorful dish. Our version includes kidney beans to make it a little more substantial. Warm, filling, and one-pot? Everything's comin' up ar-roses! 1 Preheat the oven to 425°F. V/4 teaspoon crushed red pepper flakes 2 Heat the vegetable oil in a large high-sided skillet over 1 bay leaf 1 (15-ounce) can diced tomatoes 1 (15-ounce) can red kidney beans, drained and rinsed 1 cup long-grain white rice, rinsed 1 cup low-sodium chicken stock Fresh cilantro leaves, for garnish (optional) medium-high heat. Season the chicken with salt and pepper, then add 2 chicken legs to the skillet, skin-side down, and cook, undisturbed, until the skin is golden brown and the fat has rendered, about 8 minutes. Using tongs, transfer the chicken pieces to a plate, skin-side up. Repeat with the remaining 2 chicken legs. 3 Return the skillet to medium-high heat. Add the onion, bell pepper, garlic, red pepper flakes, and bay leaf and cook, stirring, until the vegetables are softened, 6 to 8 minutes. Stir in the tomatoes and their juices, beans, and rice and season with salt and pepper. 4 Pour in the stock and stir to combine. Return the chicken legs to the skillet, skin-side up, and bring the sauce to a simmer. Reduce the heat to medium-low to maintain a gentle simmer, cover the skillet, and cook until the rice and chicken are both cooked through and tender, 20 to 25 minutes. 5 Remove the skillet from the heat and let sit, covered, for 5 minutes. Uncover and discard the bay leaf. Garnish with cilantro, if you like, before serving. 108 TASTY EVERY DAY

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Mildly Infuriating - This recipe asked to preheat the oven then never uses it

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ARROZ CON POLLO 2 tablespoons vegetable oil 4 bone-in, skin-on chicken legs (thigh and drumstick attached) Kosher salt and freshly ground black pepper 1 large white onion, minced 1 small red bell pepper, stemmed, seeded, and minced 3 garlic cloves, minced SERVES 4 Arroz con pollo is (with respect to our dear friends rice and chicken) so much greater than the sum of its parts. A tra- ditional dish in Spain and Latin America, arroz con pollo is a deceptively simple, incredibly flavorful dish. Our version includes kidney beans to make it a little more substantial. Warm, filling, and one-pot? Everything's comin' up ar-roses! 1 Preheat the oven to 425°F. V/4 teaspoon crushed red pepper flakes 2 Heat the vegetable oil in a large high-sided skillet over 1 bay leaf 1 (15-ounce) can diced tomatoes 1 (15-ounce) can red kidney beans, drained and rinsed 1 cup long-grain white rice, rinsed 1 cup low-sodium chicken stock Fresh cilantro leaves, for garnish (optional) medium-high heat. Season the chicken with salt and pepper, then add 2 chicken legs to the skillet, skin-side down, and cook, undisturbed, until the skin is golden brown and the fat has rendered, about 8 minutes. Using tongs, transfer the chicken pieces to a plate, skin-side up. Repeat with the remaining 2 chicken legs. 3 Return the skillet to medium-high heat. Add the onion, bell pepper, garlic, red pepper flakes, and bay leaf and cook, stirring, until the vegetables are softened, 6 to 8 minutes. Stir in the tomatoes and their juices, beans, and rice and season with salt and pepper. 4 Pour in the stock and stir to combine. Return the chicken legs to the skillet, skin-side up, and bring the sauce to a simmer. Reduce the heat to medium-low to maintain a gentle simmer, cover the skillet, and cook until the rice and chicken are both cooked through and tender, 20 to 25 minutes. 5 Remove the skillet from the heat and let sit, covered, for 5 minutes. Uncover and discard the bay leaf. Garnish with cilantro, if you like, before serving. 108 TASTY EVERY DAY

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