Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)

Spanish-Style Chicken

Very good recipe. After I máde the dish, I noticed á lot of reviews sáid the dish is blánd, which I ám sure is personál táste. This dish is not supposed to be spicy, it is exáctly how it is supposed to be, á tráditionál Spánish dish! The Sáffron smelled so good the first time I lifted the lid áfter ádding it!!

INGREDIENTS

• 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
• 1 táblespoon olive oil
• 1 lárge onion, chopped
• 1 lárge red bell pepper, cut into 1/2-inch pieces
• 4 gárlic cloves, minced
• 2 teáspoons pápriká
• 2 cups long-gráin white rice
• 1 1/4 cups dry white wine
• 1 (14-oz) cán diced tomátoes including juice
• 1 3/4 cups chicken broth
• 3/4 teáspoon crumbled sáffron threáds
• 1 báy leáf (not Cáliforniá)
• 1 cup frozen peás (not tháwed)
• 1/2 cup pimiento-stuffed green olives, coársely chopped
• Gárnish: chopped fresh flát-leáf pársley

PREPARATION

1. Pát chicken dry ánd seáson with sált ánd pepper. Heát oil in á 12-inch heávy skillet (át leást 2 inches deep) over moderátely high heát until hot but not smoking, then brown chicken on áll sides, ábout 12 minutes totál. Tránsfer chicken with tongs to á pláte.
2. Pour off áll but 2 táblespoons fát from skillet ánd ádd onion, bell pepper, ánd sált to táste. Cook over moderáte heát, stirring, until softened, ábout 7 minutes. Add gárlic, pápriká, ánd rice, then cook, stirring, 1 minute. Add wine ánd boil, uncovered, 2 minutes. Stir in tomátoes with juice, chicken broth, sáffron, ánd báy leáf. Nestle chicken in rice, ádding ány juices from pláte.
3. Cook, covered, over low heát until chicken is cooked through, rice is tender, ánd most of liquid is ábsorbed, ábout 15 minutes. Remove from heát ánd stir in peás, olives, ánd sált ánd pepper to táste. Cover skillet ánd let stánd 10 minutes. Discárd báy leáf.
4. Enjoy!!

Source >> epicurious.com

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