Cumin-y Chicken and Rice with Peppers and Peas

We liked this Cumin-y Chicken and Rice with Peppers and Peas. When we reheated in a cast iron pan in created a crust like a Paella. It is good. We started with a White Nectarine and Speck Salad.

Cumin-y Chicken and Rice with Peppers and Peas

SERVES 4

Dinner in One 

3        tablespoons extra-virgin olive oil, divided, plus more as needed

2        fat garlic cloves, grated or minced

2        teaspoons ground cumin

2¼     teaspoons kosher salt, divided, plus more to taste

1½     pounds boneless, skinless chicken (either breasts or thighs) 1       medium red onion, diced

2        teaspoons tomato paste

½       teaspoon dried oregano

1½     cups long-grain white rice, rinsed

2½     cups chicken stock, 

2        bay leaves

½       cup frozen peas, thawed

½       cup roasted red peppers, drained and chopped

1        cup fresh cilantro leaves and tender stems, coarsely Chopped

3        scallions, thinly sliced

Lime wedges, for serving

A nod to Cuban chicken and rice, this heady, spicy dish calls for boneless thighs or breasts instead of the usual bone- in pieces, making it weeknight-fast yet thoroughly savory. When serving this, don't forget to dig down and scoop up some of the crunchy browned rice sticking to the bottom of the pan. It's my favorite part.

1.    In a large bowl, combine 1 tablespoon of the oil, the garlic, cumin, and 1½ teaspoons of the salt. Add the chicken, rubbing the paste all over it, and let it sit for 10 to 30 minutes at room temperature (use this time to gather the other ingredients).

2.    In a 5- or 6-quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Arrange the chicken in a single laver and cook until lightly browned, about 2 minutes on each side Transfer the pieces to a plate as they brown.

3.    Stir in the onion and remaining ¾ teaspoon salt. Cook until lightly browned, stirring occasionally, about 5 minutes, scraping up any browned bits on the bottom of the pot. (Reduce the heat if the oil starts to burn.) Stir in the tomato paste and oregano and cook another 30 seconds.

4.    Add more oil if the pot looks dry, then stir in the rice and toss to coat the rice with oil. Add the stock and bay leaves, cover the pot, and bring the liquid to a boil. Reduce the heat to low and simmer for 5 minutes.

5.    Return the chicken and any juices accumulated on the plate to the pot. Cover again and simmer on low until the rice and chicken are cooked through, 17 to 20 minutes.

6.    Transfer the chicken to a cutting board and tent with foil to keep it warm. Taste the rice and add a little more salt, if needed. Remove the bay leaves, then stir the peas and peppers into the rice, fluffing it as you stir. Cover and let sit for 5 minutes.

7.    Slice the chicken and serve it with the rice (scraping it up to get at the yummy browned bits sticking to the bottom of the pan), topped with cilantro and scallions and a generous squeeze of lime juice.