 I like one pot suppers because it makes preparation and clean up easier. Also, recipes done in one pot build upon layers of flavor. Recently, since the weather was a bit cooler, I dug through my recipes to find a one chicken dish that was in the January 2001 issue of Gourmet Magazine. The recipe is Spanish-style chicken with saffron rice or Arroz con Pollo. In about an hour you can have this meal done and on the table. The ingredients are nothing unusual, except for the saffron. I did splurge and purchase a jar at Delicious Orchards a while ago, so I did have that in my cupboard. Besides this recipe, saffron is also found in risotto alla Milanese. The saffron threads give the dish a yellow color.
Back to the chicken, beside the chicken you'll need to have on hand one red bell pepper, diced tomatoes, chicken broth, frozen peas, white wine and pimento stuffed green olives. I didn't have enough white rice on hand, so I substituted Arborio rice. I did have to use a bit more stock to make sure the rice was tender as it uses a bit more liquid than regular rice. The dish came out just fine with the swap in rice. Since it's just my husband and I, I am able to get two suppers out of this one recipe.
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