Spanish Style Chicken with Saffron Rice

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pat chicken dry and season with salt and pepper.
  • heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
  • Transfer with tongs to a plate.
  • Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
  • Cook over moderate heat, stirring, until softened, about 7 minutes.
  • Add garlic, paprika, and rice, then cook, stirring, 1 minute.
  • Add wine and boil, uncovered, 2 minutes.
  • Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
  • Nestle chicken in rice, adding any juices from plate.
  • Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
  • Remove from heat and stir in peas and olives.
  • Season with salt and pepper to taste.
  • cover skillet and let stand 10 minutes.
  • Discard bay leaf and serve.
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