Spanish Saffron Arroz Con Pollo
Rachel’s Family Arroz Con Pollo Recipe
6 tablespoons olive oil, divided
1 3 1/2-4lb chicken, cut into 8 pieces
1 large onion, diced
2 garlic cloves, finely diced
1 cup finely sliced celery
2 medium carrots, diced
1 medium zucchini, diced
1 red or yellow bell pepper, sliced
1 cup long grain rice, rinsed and drained
1 1/2 cups saffron water (or 1 teaspoon turmeric and 1 1/2 cups water)
1 8oz can diced tomatoes
1/2 cup sliced green olives
1 cup frozen baby peas
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
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Sear chicken in 3 tablespoons of olive oil over medium heat till lightly browned, about 5 minutes each side, then set aside.
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Sauté onion in the remaining olive oil till it becomes translucent.
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Add garlic, celery, carrots, zucchini and pepper until the vegetables are lightly glazed.
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Add rice and saffron water and bring to a boil.
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Stir till the rice has a golden color and reduce heat.
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Add tomatoes, olives and peas and all the spices and stir well.
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Nestle the chicken pieces into the rice.
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If rice appears too dry, add a little water.
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Cover tightly and simmer for twenty minutes.
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Turn off the heat and let sit for ten minutes.
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Fluff with a fork and serve.
