Latin Style Chicken and Rice

By Laura77

Ingredients

• 2 lb chicken thighs with skin and bone
• 2 T unsalted butter, cut into bits
• 1 T olive oil
• 1 large onion, chopped (2 cups)
• 3 garlic cloves, minced
• 1 C medium or long-grain white rice
• 1 C reduced-sodium chicken broth
• 3/4 C water
• 1/4 t crumbled saffron threads
• 1 bay leaf
• 1 C frozen peas

Details

Servings 4

Preparation

Step 1

Pat chicken dry and season with 3/4 t salt and 1/2 t pepper. Heat butter and oil in a 12-inch heavy skillet over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 T fat from pan. Cook onion and garlic with 1/4 t each of salt and pepper over medium heat, stirring until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chichen is cooked through, rice is tender, and most of the liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of the liquid is absorbed, about 15 minutes. Discard bay leaf.