Recipe: Arroz Con Pollo (Rice with Chicken) by Martha Stewart and Everyday Food's Sarah Carey

IArroz Con Pollo
by Matha Stewart and Everyday Food with Sarah Carey

Note:  Arroz con pollo (rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.

Ingredients:

• Large pinch saffron
• 1/2 cup dry white wine, such as Sauvignon Blanc
• 4 whole chicken legs, split, or 8 bone-in, skin on thighs (about 2 pounds)
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, minced (1 1/4 cups)
• 4 to 5 cloves garlic, minced (2 tablespoons)
• 6 piquillo or other jarred roasted red peppers, thinly sliced
• 1 tablespoon tomato paste
• 1 1/2 cups short-grain rice, such as Bomba or Arborio
• 2 dried bay leaves
• 3 cups low-sodium chicken broth
• 3/4 cup frozen peas, slightly thawed
• Steps:
• 1.  Preheat oven to 375 degrees. Combine saffron and wine in a bowl. Pat chicken dry; season with salt and pepper. Heat oil in a large straight-sided ovenproof skillet over medium-high. Add chicken and cook, skin-side down, until golden brown, 5 to 6 minutes. Turn and brown other sides, about 1 minute. Remove from skillet.
  

  
  
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• 2.  Pour off all but 3 tablespoons fat from skillet. Add onion, garlic, and peppers; cook over medium-high until onion is translucent, about 3 minutes. Stir in tomato paste; cook 30 seconds more.
• 3.  Stir in rice to coat with fat and toast, about 30 seconds. Add wine mixture; cook until completely evaporated, about 30 seconds. Stir in bay leaves, broth, and 1 1/2 teaspoons salt.
• 4.  Return chicken, skin-side up, to pan. Bring liquid to a full boil. Cover and bake in the oven until liquid is absorbed, rice is tender, and chicken is cooked through about 25 minutes. Add peas; cover and let stand 15 minutes before serving.