Arroz Con Pollo

• servings: 4 servings

Ingredients

½ cup dry white wine

Pinch of saffron threads

6 bone-in chicken thighs (about 6 ounces each)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large yellow onion, finely chopped

2 tablespoons minced garlic

1 large tomato, chopped

2 dried bay leaves

1 ½ cups short-grain rice, preferably Valencia

3 cups low-sodium chicken broth, plus more if needed

1 cup pimiento-stuffed green olives, drained

Directions

Preheat oven to 375 degrees. In a bowl, combine wine and saffron.

Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.

Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.

Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.