Spanish Style Chicken with Saffron Rice Arroz con Pollo recipes
Ingredients
- 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 large red bell pepper, cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 2 teaspoons paprika
- 2 cups long-grain white rice
- 1 1/4 cups dry white wine
- 1 (14-oz) can diced tomatoes including juice
- 1 3/4 cups chicken broth
- 3/4 teaspoon crumbled saffron threads
- 1 bay leaf (not California)
- 1 cup frozen peas (not thawed)
- 1/2 cup pimiento-stuffed green olives, coarsely chopped
- flat leaf parsley
Instructions
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