Arroz Con Pollo

Arroz Con Pollo
Photo by www.marthastewart.com

Ingredients

  • 1 cup pimiento-stuffed green olives
  • 3 cups short-grain rice, preferably Valencia (kalustyans.com)
  • 4 ½ cups homemade or store-bought low-sodium chicken stock, plus more if needed
  • 2 dried bay leaves
  • 1 large tomato, diced
  • 2 tablespoons minced garlic (2 to 3 cloves)
  • 1 large onion, finely chopped
  • + 5 more ingredients
    • 1/3 cup extra-virgin olive oil
    • Coarse salt and freshly ground pepper
    • 6 chicken thighs (6 ounces each)
    • Pinch of saffron
    • 1 cup dry white wine

1. 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 bro...

View full recipe at SpringPad

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