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

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

• 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces

• 1 colher de sopa de azeite de oliva

• 1 cebola grande, picada

• 1 large red pepper, cut into 1/2-inch pieces

• 4 dentes de alho, picados

• 2 teaspoons paprika

• 475ml long-grain white rice

• 300ml dry white wine

• 1 (400g) can diced tomatoes including juice

• 425ml chicken broth

• 3/4 teaspoons crumbled saffron threads

• 1 bay leaf (not California)

• 240ml frozen peas (not thawed)

• 80g pimiento-stuffed green olives, coarsely chopped

• Garnish: chopped fresh flat-leaf parsley

Pat chicken dry and season with salt and pepper. 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. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add onion, pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. 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.

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.

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