one pot chicken dinner

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. 

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jump to recipe

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.

Spanish-Style Chicken with Saffron Rice
(Arroz con Pollo)
“Gourmet Magazine/Gourmet Every Day”
By Gina Marie Miraglia
January 2001
 
Active Time: 30 minutes
Total Time: 1 hour
Servings: 4
 
Ingredients
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley
 
Preparation

1. Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate. 
2. Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
   
3. Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

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