Arroz Con Pollo

Ingredients

• 1  bay leaf 
• 1 large beefsteak tomatoes organic cored ripe chopped
• 4 pieces chicken thighs bone-in , skin on
• 1 tablespoon butter 
• 2 ribs celery chopped
• 4  skin-on chicken drumsticks 
• 2 cups chicken stock see 
• 3 cloves garlic chopped
• 2 tablespoons olive oil extra-virgin
• 1 large onion chopped
• 0.5 cup pieces vermicelli pasta 
• 2  bell peppers green red
• 1  slightly mounded cup rice long grain
• 1 pinch saffron threads generous
• 4 servings salt and pepper black freshly ground
• 5 ounces serrano ham diced thick-cut
• 4 servings paprika smoked sweet

Equipment

• frying pan
• oven
• pot

Directions

1. Watch how to make this recipe.
2. Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat.
3. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.
4. Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.
5. Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil, a turn of the pan, and brown the ham, about 2 minutes.
6. Add the onions, celery, bell peppers, hot peppers, garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice. Stir in the pasta and warm saffron stock.
7. Add the chicken and cover the pot, cook 18 minutes, until rice is tender.
8. Serve or cool completely and store for make-ahead meal.
9. Preheat the oven to 375 degrees F.
10. Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.