Arroz con Pollo

Megancurtis

3 Tb. olive oil

2 ½ lbs. bone in chicken pieces

½ cup flour

salt and pepper

paprika

2 Tb. olive oil

1 med. yellow onion, chopped

1 medium green pepper, chopped

¼ cup diced carrot

¼ cup frozen peas

1 garlic clove, minced

1 tsp. saffron threads, crushed

2 cups medium white rice

3 cups chicken stock

1 heaping Tb. tomato paste OR 1 cup diced tomatoes, strained

Pinch of oregano

chopped cilantro as garnish

Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat.

Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.)

Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let the rice brown and then stir a little to let more of it brown. Then add the onion and veggies. Cook the onion, garlic and veggies and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

Place the chicken pieces, skin-side up, on top of the rice.

In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20 to 25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

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