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

  1. Sear chicken in 3 tablespoons of olive oil over medium heat till lightly browned, about 5 minutes each side, then set aside.

  2. Sauté onion in the remaining olive oil till it becomes translucent.

  3. Add garlic, celery, carrots, zucchini and pepper until the vegetables are lightly glazed.

  4. Add rice and saffron water and bring to a boil.

  5. Stir till the rice has a golden color and reduce heat.

  6. Add tomatoes, olives and peas and all the spices and stir well.

  7. Nestle the chicken pieces into the rice.

  8. If rice appears too dry, add a little water.

  9. Cover tightly and simmer for twenty minutes.

  10. Turn off the heat and let sit for ten minutes.

  11. Fluff with a fork and serve.

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