Arroz con pollo

Ingredients13

• chicken pieces, bone-in1.2 kg
• short-grain rice400 g
• chicken broth900 ml
• onion1
• garlic4 cloves
• red bell pepper1
• ripe tomatoes2
• olive oil3 tbsp
• saffron threads0.3 g
• frozen peas150 g
• bay leaves2
• saltto taste
• black pepperto taste

Method

1. Season the chicken with salt and black pepper.
2. Heat the olive oil in a wide heavy pot and brown the chicken on all sides; remove and set aside.
3. In the same pot, cook the chopped onion, minced garlic, and diced bell pepper until soft.
4. Add the grated or finely chopped tomatoes and bay leaves and cook until the sofrito thickens.
5. Stir in the rice and saffron, then return the chicken and pour in the hot broth.
6. Bring to a simmer, cover, and cook over low heat for about 20 minutes, until the rice is nearly done.
7. Scatter the peas over the top, cover again, and cook 5 minutes more.
8. Rest off the heat for 5 minutes, then fluff gently and serve.