Chicken with Rice (Arroz con Pollo)

Chicken with Rice (Arroz con Pollo)

Saffron scented rice is baked with chicken and vegetables to create this hearty, one-dish meal.

Ingredients:

8 boneless chicken thighs, with skin
½ c olive oil
2 c chopped onion
1 crushed clove garlic
½ tsp crushed red pepper flakes
2 c converted long grain white rice
2 ½ tsp salt
½ tsp black pepper
¼ tsp saffron threads
1 (28 oz) can diced tomatoes
1 (4 oz ) can chopped green chiles
1 ¼ c chicken broth
¾ c fresh peas
1 (4 oz) jar pimentos, drained
½ (8 oz) jar pimiento stuffed green olives, drained and sliced
½ c water

Directions

Preheat oven to 325 F.

Heat olive oil in a dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic and red pepper flakes; cook until the onions have softened about 4 minutes. Add the rice, and season with salt, pepper and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover and place in the preheated oven.

Bake 1 hour, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Cover and continue baking until the chicken is fully cooked, about 20 minutes.

Nutrition information servings 6
Per serving
Cal 751; total fat 40.7; chol 105; sodium 2142; carb 66.3; dietary fiber 5.2; protein 29.8

Submitted by Patty