This is an adaptation of Jacques Pepin’s Arroz con Pollo as shown on the Rachel Ray program.  It makes 4 servings and takes about an hour.  As expected, it was very good.

Pepin used cilantro stems, which he accumulates in his freezer.  I used a mixture of leaves and stems from fresh cilantro.

3 Tbs. olive oil, divided

4 bone-in, skin-on chicken thighs, skin removed and reserved

¾ cup ½ inch diced Spanish chorizo (or pepperoni as a substitute)

1 cup coarsely chopped onion

1 Tbs. chopped garlic

1 tsp. Italian seasoning

½ cup canned diced tomato

½ cup chopped cilantro

2 tsp. SriRacha or other hot sauce

1 tsp. salt (plus more for skins)

Freshly ground black pepper

1 cup long grain rice

2 cups water

3 Tbs. capers

Pinch of saffron, optional

Preheat the oven to 400 degrees.

Use a deep skillet just large enough for the 4 chicken breasts.  Heat in it 2 Tbs. of olive oil over medium heat.  When the oil is hot, add the skinned chicken thighs and the chorizo or pepperoni.  Brown each side of the chicken for about 8 minutes.  Add the onion, garlic, and Italian seasoning to the skillet, and cook for another 5 minutes.  Add the tomato, cilantro, hot sauce, and salt and pepper and cook another 3 minutes.  Remove the chicken thighs temporarily to a bowl or plate.  Add the rice, water, capers, and saffron, and stir well.  Nestle the chicken thighs back in the pan in the rice mixture.  Bring to a boil, reduce to a simmer and cook for 30 minutes.

While the chicken is cooking, put a piece of baking parchment on a quarter sheet pan.  Stretch out the chicken skins on the baking parchment.  Sprinkle with the remaining Tbs. of olive oil, and season with salt and pepper.  Cover with another piece of baking parchment.  Then put on top another quarter sheet pan to compress the chicken skins.  Bake for 20-25 minutes until the chicken skins are cooked and crispy.  Chop and sprinkle them on top of the arroz con pollo.  Serve immediately.