Arroz con Pollo
This comforting Spanish dish probably has as many variations as there are Hispanic countries. Spaniards, of course make it, but they also make it in Cuba, Peru, Puerto Rico, and on and on. Some recipes call for bell pepper, some for olives, all sorts of add ins. I didn't add bell pepper or olives, but I did add peas and a few threads of saffron. Usually I add some Chorizo, but I didn't have any on hand for this one. I usually use chicken thighs because they are so flavorful, but all parts of the chicken are welcome.
6 chicken thighs
2 cups of rice (short grains like arborio are best, but I used long grain)
1/4 cup each of diced carrot, celery, and onion
1 cup diced tomatoes
1 teaspoon of smoked paprika
1/2 teaspoon dried oregano
Pinch of Saffron threads
1 to 1 1/2 cups of chicken stock, as needed
Salt and pepper
1 cup frozen peas
In a Dutch Oven or 12 " iron skillet, brown the chicken, skin side down, over high heat until the skin is browned and some schmaltz has accumulated.
Remove the chicken from the skillet and hold on a platter. Lower the heat to medium low and add the rice and stir to coat with the schmaltz and cook slightly until the rice becomes opaque, as for risotto.
Add the vegetables and seasonings to the rice and stir to combine. Add the stock and bring to the boil. Place the thighs, browned skin up on top of the rice, and add any accumulated juices.
Bake in a 350 degree oven for about 1/2 hour, add extra stock, if the rice becomes too dry.
5 minutes before serving, stir in the peas and return to the oven.