One of the staples of Hispanic cuisine, chicken and rice (or arroz con pollo as it is most commonly known) is a favorite dish of many countries in the Caribbean and Latin America, and also the one with the most variations – everybody seems to have his own take on it!
One-pot dinners like this one are attractive because they’re usually really easy to prepare, can feed a crowd, are fairly cheap, and there’s no contesting that the mixing and slow simmering of all these ingredients together increase the flavor factor tenfold. This simple version of chicken, peas and rice gets elevated with the addition of saffron which imparts the whole dish with a sophisticated taste. Feel free to add any other thing you’d like…but keep the saffron, it truly makes it shine!
Latin-Style Chicken and Rice Adapted from Gourmet Serves 4 2 lb chicken thighs with skin and bone 2 tablespoons unsalted butter, cut into bits 2 tablespoons olive oil 1 large onion, chopped (2 cups) 3 garlic cloves, minced 1 cup medium- or long-grain white rice 1 cup reduced-sodium chicken broth 3/4 cup water 1/4 teaspoon crumbled saffron threads 1 Turkish or 1/2 California bay leaf 1 cup frozen peas (not thawed)
Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) 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 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoon 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 chicken is cooked through, rice is tender, and most of 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 liquid is absorbed, about 15 minutes. Discard bay leaf and serve.
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