Chicken And Rice With Tomatoes, White Wine, And Parsley

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Place chicken skin side down in pot and cook until well browned, 6 to 8 minutes, reducing heat if pan begins to scorch. Flip chicken skin side up and continue to cook until lightly browned on second side, about 3 minutes; transfer to plate.
2. Pour off all but 2 tablespoons fat from pot, add onion, and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until coated and glistening, about 1 minute. Stir in water, tomatoes with reserved juice, wine, and 1 teaspoon salt, scraping up any browned bits. Nestle chicken thighs and legs into pot and bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Nestle chicken breast pieces into pot and stir ingredients gently until rice is thoroughly mixed; cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Stir in parsley, cover, and let dish sit for 5 minutes; serve immediately.

CHICKEN AND RICE WITH SAFFRON, PEAS, AND PAPRIKA
Add 1 green bell pepper, cut into 1⁄4-inch pieces, to pot along with onion. Stir 4 teaspoons paprika and 1⁄4 teaspoon saffron into pot along with garlic. Stir 1 cup thawed frozen peas into pot along with parsley.

CHICKEN AND RICE WITH CHILES, CILANTRO, AND LIME
Add 2 minced jalapeño chiles to pot along with onion. Stir 2 teaspoons ground cumin, 2 teaspoons ground coriander, and 1 teaspoon chili powder into pot along with garlic. Substitute 1⁄4 cup chopped fresh cilantro and 3 tablespoons lime juice (2 limes) for parsley.

CHICKEN AND RICE WITH INDIAN SPICES
Omit parsley. Add 1 cinnamon stick to pot in step 2 and cook, stirring often, until it unfurls, about 15 seconds, before adding onion and 2 green bell peppers, cut into 1⁄4-inch pieces. Stir 1 teaspoon ground turmeric, 1 teaspoon ground coriander, and 1 teaspoon ground cumin into pot with garlic.

CHICKEN AND RICE WITH ANCHOVIES, OLIVES, AND LEMON
Add 5 rinsed and minced anchovy fillets to pot along with onion. Stir 1⁄2 cup pitted Italian black olives, halved, 1 tablespoon lemon juice, and 2 teaspoons grated lemon zest into pot along with parsley.