Arroz Con Pollo

I've just recently begun to twitter (you can follow me via the link on the side) and it has actually made my life easier. I'm still learning all the tools and techniques, but after I have begun following other foodies, I am never at a loss for meal ideas. I get 20-30 recipes delivered to me daily. This one was from the Martha Stewart Show and it was pretty easy to recreate. I finally got to use my precious saffron that I had been hoarding for some time!

Arroz Con Pollo (adapted from Martha Stewart)

Serves 6 

Ingredients

1 cup dry white wine

Pinch of saffron

6 chicken thighs (6 ounces each)

Coarse salt and freshly ground pepper

1/3 cup extra-virgin olive oil

1 large onion, finely chopped

2 tablespoons minced garlic (2 to 3 cloves)

1 large tomato, diced

2 dried bay leaves

4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed

3 cups short-grain rice, preferably Valencia (kalustyans.com)

1 cup pimiento-stuffed green olives 

Directions

Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.

Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.

Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.