One-Pan Chicken and Rice

Place chicken thighs in a cold, large pan. Drizzle generously with olive oil.

Add allspice, chili powder, paprika, garlic powder, coriander, and sazón seasoning to the chicken. Use your hands to massage the spices and oil into the chicken, ensuring it's fully coated.

Turn the heat on to medium-high. Cook the chicken, skin-side down, allowing the fat to render and the skin to become golden brown and crispy.

Flip the chicken and cook for a few more minutes on the other side. Once cooked, remove the chicken from the pan and set aside on a plate.

In the same pan with the rendered chicken fat, add the diced red bell pepper, white onion, and jalapeño. Sauté until the vegetables have softened.

Add the rinsed basmati rice to the pan and toast for a few minutes, stirring to coat it in the flavorful fat and spices.

Pour in the chicken stock or water. Add the chicken bouillon powder, cinnamon stick, cardamom pods, and bay leaf. Stir to combine and bring to a light bubble.

Nestle the seared chicken thighs back into the rice. Pour any resting juices from the plate into the pan.

Cover the pan, reduce the heat to low, and cook for 20 minutes, or until the liquid is absorbed and the rice is cooked through.

Optional: To add a smoky flavor, create a small cup out of aluminum foil and place it in the center of the rice. Add a teaspoon of oil to the foil cup. Carefully place a lit charcoal briquette into the oil, then immediately cover the pan and let it smoke for 5-10 minutes.

Remove the charcoal and foil. Garnish the dish with toasted pine nuts and freshly chopped parsley before serving.