Spanish-Style Chicken With Saffron Rice - {Arroz Con Pollo}

Recipe Ingredients

1		Chicken - (3 1/2 to 4 lbs) - cut 8 serving pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Red bell pepper - cut 1/2" pieces (large)
4		Garlic cloves - minced
2 teaspoons	10ml	Paprika
2 cups	320g / 11oz	Long-grain white rice
1 1/4 cups	296ml	Dry white wine
1		Diced tomatoes - (14 oz) - including juice
1 3/4 cups	414ml	Chicken broth
3/4 teaspoon	3.8ml	Crumbled saffron threads
1		Bay leaf (not California)
1 cup	237ml	Frozen peas (not thawed)
1/2 cup	73g / 2.6oz	Pimiento-stuffed green olives - coarsely chopped
		Chopped fresh flat-leaf parsley - for garnish

Recipe Instructions

Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately-high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf and serve.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C17) - from the TV FOOD NETWORK

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