One Pot Wonder

This was delicious. It's flavourful, full of vegetables and spices and, most importantly, is made in a single pot.

This recipe is halved from the original, and it makes a lot - probably enough for four people. The original recipe also called for fewer vegetables (I doubled the red pepper and probably the tomatoes as well - I'm not sure if the weight refers to before or after seeding. If before, then I doubled them), but I think it's even more healthy this way.

Also: one pot!

Arroz Con Pollo (Cuban Chicken with Rice)

Chicken
2 large garlic cloves
1/2 teaspoon salt
1 tablespoons distilled white vinegar
1 teaspoons dried oregano, crumbled
6 chicken thighs

Rice
2-3 tablespoons olive oil
1 medium-to-large onion, chopped (I used two smallish ones)
2 red bell peppers, chopped
1 large garlic clove, chopped
1 teaspoons ground cumin
1 teaspoons dried oregano
1 teaspoon paprika, plus more to taste
1 bay leaf
1/8 teaspoon cayenne
1/2 lb. tomatoes, seeded and chopped (I estimated, and I suspect I had closer to 1 lb.)
3/4 cup (6 oz.) beer (not dark)
3/4 cups reduced-sodium chicken broth
1 cup long-grain white rice
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips (optional - I left them out)

Marinate chicken: Mince and mash garlic to a paste with salt. Stir in vinegar and oregano. Toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: Cook onions, bell pepper, and garlic in olive oil over medium-high heat in a large pot, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, cayenne, and bay leaf and cook, stirring, 1 minute.

Add chicken with marinade to vegetable mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Note: Use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step.]

Reduce heat to medium-low, then cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat, bay leaf, scatter pimiento strips over rice, and serve.