Arroz con Pollo

Method

1. Pat 180 g of bone-in chicken dry, season all over with salt and leave at room temperature for 10 minutes while you chop the vegetables.
2. Heat 1 tbsp of olive oil in a 24 cm shallow pan or small paella pan over medium-high heat. Lay the chicken in skin-side down and brown without moving it for 5 minutes, until the skin is deep golden, then turn and colour the other side for 4 minutes. Lift out onto a plate; leave the fat in the pan.
3. Lower the heat to medium. Add 50 g of chopped onion and 50 g of diced red pepper with a pinch of salt and fry gently for 7 minutes, scraping up the browned bits, until soft and sweet. Stir in 1 chopped garlic clove and 0.5 tsp of sweet paprika and cook 30 seconds only, so the paprika does not burn.
4. Add 60 g of grated tomato and cook for 5 minutes, stirring, until it darkens and no watery liquid runs when you draw a spoon through it — this jammy sofrito is the base of the flavour.