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Name: Arroz con pollo
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: Spain
Ingredients: 1.2 kg chicken pieces, bone-in; 400 g short-grain rice; 900 ml chicken broth; 1 onion; 4 cloves garlic; 1 red bell pepper; 2 ripe tomatoes; 3 tbsp olive oil; 0.3 g saffron threads; 150 g frozen peas; 2 bay leaves; to taste salt; to taste black pepper

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Spain1 h 15 minServes 6já preparado

Arroz con pollo

Ingredientes13

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

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Modo de preparo

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