Arroz con Pollo

Chicken and Rice

Serves 8-10

3 lbs. chicken, dark meat pieces, seasoned
Spanish olive oil
1 ½ cup onion, small dice
3 bell peppers (red, green, yellow), julienne
6 cloves garlic, minced
1 lb. short grain rice
¾ cup good quality dry white wine
1 cup fresh vine ripened tomatoes, diced
1 cup diced tomato (can)
3 cups chicken stock, hot
3 tbsp. Spanish paprika
2 tsp. oregano
1 tsp. cumin
½ tsp. saffron threads, soaked in wine

Kosher salt and freshly ground black pepper
1 cup pimiento-stuffed Spanish olives
½ cup capers

1 cup frozen baby peas
Red bell pepper julienne, lightly sautéed
Pimiento-stuffed Spanish olives
Flat leaf parsley leaves

Season chicken pieces with paprika, oregano, cumin, salt and pepper and some olive oil. Heat about ½ cup olive oil in deep skillet over medium heat. Add chicken and cook to a light brown. Remove chicken from the skillet and set aside.

Add the onion and bell peppers to the skillet and cook until onion looks translucent, about 2-3 minutes. Add the garlic and cook 1 minute. Add the rice and cook until all rice is well coated with oil, about 1-2 minutes. Add the wine and saffron and reduce by half, about 2 minutes. Add the canned and fresh tomatoes and cook 1-2 minutes.

Add the chicken stock and half of the olives and capers. Bring to a boil, season with salt and pepper, taste, and cook, uncovered, for 2-3 minutes. Lower the heat to simmer, cover, and continue to cook until all liquid is absorbed, about 10-15 minutes. When cooked, turn heat off, add the peas and cover again. Let steam lightly cook peas, about 3-5 minutes.

Garnish with red bell pepper, Spanish olives, capers and flat leaf parsley leaves.