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, unti