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

Ingredients

• 1  bay leaves (not California)
• 14 oz canned tomatoes diced canned
• 3.5 lb chicken cut into 8 serving pieces
• 1.8 cups chicken broth 
• 1.3 cups wine dry white
• 1 leaf flat parsley fresh chopped
• 4  garlic clove minced
• 1 tablespoon olive oil 
• 1 large onion chopped
• 2 teaspoons paprika 
• 1 cup peas frozen thawed (not )
• 0.5 cup pimiento stuffed olives green coarsely chopped
• 1 large bell pepper red cut into 1/2-inch pieces
• 0.8 teaspoon saffron threads crumbled
• 2 cups rice long-grain white

Equipment

• frying pan
• tongs

Directions

1. Pat chicken dry and season with salt and pepper.
2. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total.
3. Transfer chicken with tongs to a plate.
4. 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.
5. Add garlic, paprika, and rice, then cook, stirring, 1 minute.
6. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
7. Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
8. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.