Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)
Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) is a gluten free and dairy free main course. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1402 calories, 86g of protein, and 67g of fat each. A mixture of bay leaf, rice, chicken, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
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, bell 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.