Arroz Con Pollo

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads.

1 3 ½-pound chicken, cut into 10 serving pieces

Salt and freshly ground pepper to taste

½ teaspoon ground cumin

2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled

2 tablespoons olive oil

½ cup finely chopped onion

1 tablespoon finely chopped garlic

1 large green pepper, cored, seeded and cut into 1-inch pieces

¼ pound boneless smoked ham, cut into ¼-inch cubes

1 ½ cups canned crushed tomatoes

4 ripe plum tomatoes, peeled and cut into small cubes

½ teaspoon saffron threads

1 bay leaf

3 cups fresh or canned chicken broth

1 cup converted rice

1 tablespoon drained capers

12 green olives stuffed with pimentos

1 9-ounce package frozen green peas

¼ cup grated Parmesan cheese

1 6 ½-ounce can fancy pimentos, cut into 8 long strips

4 tablespoons coarsely chopped fresh coriander or parsley

Directions at cooking.nytimes.com

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