Arroz Con Pollo (chicken With Rice)

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 lbs chicken, cut up
• 6 tablespoons extra virgin olive oil
• 1 chopped onion
• 4 tablespoons chopped garlic
• salt and pepper
• 6 tablespoons chopped parsley
• 5 wood-fire roasted piquillo peppers
• 1 teaspoon smoked paprika
• 1 pinch saffron
• 3 1/2 cups chicken broth (or chicken bouillon)
• 1/2 cup dry wine
• 2 cups rice

Recipe

• 1 sprinkle the chicken with salt and pepper. in a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. remove chicken to a warm platter.
• 2 add the onion, garlic, and parsley to the oil and saute until the onion is soft. add the pimentos, paprika, saffron, broth, wine, salt, and pepper and bring to a boil. add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.
• 3 bury the chicken in the rice. cover and cook over low heat for about 20 minutes. turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. transfer rice and chicken to a serving platter and garnish with a little parsley.