Arroz Con Pollo

Arroz Con Pollo

INGREDIENTS

  • 1/4 cup dry white wine
  • Pinch of saffron threads
  • 4 bone-in skin-on chicken thighs 6 ounces each
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion finely chopped
  • 1 red bell pepper finely chopped
  • 2 teaspoons minced garlic
  • 1 bay leaf
  • 2 cups chicken broth plus more if needed
  • 1 cup short-grain rice such as Calasparra, Arborio or Calrose
  • 2 tablespoons chopped parsley optional
  • 3/4 cup frozen peas thawed

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F.
  2. Combine wine and saffron; let stand until ready to use.
  3. Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
  4. Flip, and cook until golden brown; transfer to a plate.
  5. Drain any excess oil, leaving 1 teaspoon of oil in the pan.
  6. Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
  7. Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
  8. Cover the pan and place it in the oven. Bake for 30 minutes.
  9. Remove the pan from the oven. Stir the peas into the rice.
  10. Top with parsley and serve.

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