Chicken and Rice with Saffron, Peas and Paprika

By norsegal8

Though we rarely suggest stirring rice while it cooks, in this dish it is necessary, or the top layer might dry out or be undercooked. If you prefer, substitute two pounds of breast meat or boneless thighs for the pieces of a whole chicken.

Ingredients

• 1 whole chicken (3 to 4 pounds), rinsed, patted dry and cut into 8 pieces, wings reserved for another use
• Salt and ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped fine
• 1 medium green bell pepper, cored, seeded, and cut into medium dice
• 3 cloves garlic, minced very fine
• 4 teaspoons paprika
• 1/4 teaspoon saffron
• 1 1/2 cups long grain white rice
• 1 can (14 1/2 ounces) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved
• 1/2 cup white wine
• 1 teaspoon table salt
• 1/3 cup chopped fresh parsley leaves
• 1 cup frozen peas, thawed

Preparation

Step 1

1. Sprinkle chicken pieces liberally on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside.

2. Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add onion and bell pepper and sauté, stirring frequently, until softened, about 3 to 4 minutes. Add garlic, paprika, and saffron and sauté until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with reserved liquid, wine, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thoroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Stir in parsley and peas, cover pot, and allow dish to rest for 5 minutes; serve immediately.