Honduran Chicken Rice

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There's substitutes for ingredients that may be unknown. from richard blais' try this at home.

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Steps

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Season the chicken on both sides with salt and pepper.

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In a large straight-sided skillet , heat the oil over medium-high heat until rippling.

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Sear the chicken thighs , turning once , until golden brown , 8-10 minutes per side.

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Transfer to a plate and set aside.

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Drain half the oil from the pan and return the pan to the heat.

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Add the onion , bell pepper , piquillos , garlic , tomatoes , espelette and bay leaves and cook , stirring , until the onion begins to brown , 6-8 minutes.

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Stir in the tomato paste and cook , stirring , until it begins to caramelize , 3-4 minutes.

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Add the rice , sazn and saffron and cook , stirring , for 2-3 minutes.

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Pour in the chicken stock , season with salt , pepper and hot sauce , stir , and bring to a boil.

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Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice.

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Cook , partially covered , until the rice has absorbed the liquid and the chicken is cooked through , 25-30 minutes.

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If the chicken skin is not crisp ,.

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Ingredients

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chicken thighs, kosher salt & freshly ground black pepper, olive oil, yellow onion, green bell pepper, piquillo peppers, garlic cloves, roma tomatoes, chili peppers, bay leaves, tomato paste, basmati rice, seasoning, saffron thread, low sodium chicken broth, hot sauce, fresh cilantro, fresh flat-leaf parsley, plain yogurt, lime zest