I think it's good....but it's so simple as to be funny!
I just put chicken pieces ( I like thighs about 6 pieces for 3 or 4 people) with the skin in a big fry pan, turn on the heat and brown on the skin side. flip over and add about 1/2 a cup of chopped onion....and continue to brown, add a cup and a quarter of basmati rice....or brown basamati...and a can of chicklen broth and a rounded teaspoon of curry powder....more if it's a mild sort....less if its hot, cover and simmer about 20 minutes until the rice has absorbed the water.
There are all manner of variations....you can add more veggies or ginger or cut up apple etc etc....but this is the basic thing.
Linda C

BASIC ARROZ CON POLLO

Ingredients:

Chicken

3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces,
or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
½ cup flour for dredging
Salt
Freshly ground black pepper
Paprika

Rice

2 Tbs olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 clove garlic, minced
2 cups medium or long-grain white rice
3 cups* chicken stock
1 heaping Tbs tomato paste or
1 cup of diced fresh or cooked tomatoes, strained
Pinch oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Directions:

Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.

Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown.

Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix
together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done.

Fluff the rice with a fork. If you want, you can sprinkle with some thawed peas as you fluff. Add more salt and pepper to taste.

Serves 4-6

This is a very basic recipe and it easy to add to with more veggies, more heat, more almost anything.

Joe