- 1 tbsp olive oil
- 8 chicken thighs (boned or boneless)
- 1/4 cup ham, diced (optional)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar diced pimiento
- 1 tbsp tomato paste
- 1 tbsp smoked paprika
- 3 1/2 cups chicken broth
- 1/2 cup white wine (or more broth)
- 3 cups yellow rice (2 10 oz pkgs)
- Salt and black pepper to taste
In dutch oven or other deep pan, heat oil on medium high heat until shimmering. Pat chicken dry and season with salt and pepper. Saute in single layer until well browned, about 8 minutes, and remove.
Reduce heat to medium. Add the ham, onion, and garlic to the pan and stir regularly until onion starts to soften, about 2 minutes. Add pimiento, tomato paste, paprika, broth, more salt/pepper, and wine, and bring to a simmer. Stir in the rice and add chicken in an even layer. Simmer covered but vented, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes.