One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo

• Gluten free

• Meat

  • 5 Chicken thighs
  • 11 2/3 oz Shortcut bacon trimmed of all, fat

• Produce

  • 1 Flat leaf parsley, fresh
  • 3 Garlic cloves
  • 1 tsp Garlic powder
  • 1 Onion, large
  • 3/4 cup Peas, frozen
  • 1 cup Peppers in garlic, jarred fire roasted
  • 2 Vine-ripened tomatoes

• Pasta & Grains

  • 1 1/2 cups White rice, long grain

• Baking & Spices

  • 2 tsp Paprika, sweet
  • 1/2 tsp Saffron threads
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine *see notes, dry

• Liquids

  • 1 1/2 cups Water mixed with

Found on cafedelites.com

Description

Ingredients

• 5 chicken thighs, bone in and optional skin on
• Salt and freshly ground black pepper
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6oz | 160g (6 pieces) shortcut bacon trimmed of all fat, chopped (or smoked ham)
• 3 garlic cloves, minced
• 2 teaspoons sweet paprika
• ½ teaspoon crushed saffron threads (or ¾ teaspoon imitation saffron powder is fine to use)
• 2 vine ripened tomatoes, diced (or 1 small can diced tomatoes including juice)
• 1 cup jarred fire roasted peppers in garlic (Piquillo), cut into strips
• 1½ cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth)
• ½ cup dry white wine *See Notes
• 1½ cups long-grain white rice
• ¾ cup frozen peas (not thawed)
• Chopped fresh flat-leaf parsley, for garnish

Directions

• Preheat an oven to 200C | 390F. Wash and pat chicken dry with a paper towel. Season with salt, pepper and garlic powder. Heat a small amount oil in a 10-12 inch cast iron pan over medium-high heat until hot but not smoking. Sear chicken thighs skin-side down, turning once until golden brown on both sides, (about 3 minutes each side). Transfer chicken to a plate.
• Pour out half of the fat from skillet and add onion and bacon. Fry, stirring, until onion has softened and bacon has crisped (about 5 minutes). Add the garlic, paprika and saffron; cook until fragrant. Add tomatoes and peppers, fry until soft. Stir through the stock (or broth) and wine, stirring all ingredients to combine well. Salt to season (if needed)
• Add rice and allow to simmer, uncovered, for about 5 minutes, while stirring occasionally. Return the chicken and any juices from the plate to the pan; cover with a double layer of foil and transfer to the oven to bake for 40 minutes.
• Uncover the pan and check that rice is tender and the liquid has been absorbed. Change oven setting to grill/broil (on medium-high heat - depending on your oven). Transfer chicken pieces to a clean plate; stir peas through the rice, covering them with the hot rice as much as possible; place the chicken back on top of the rice and grill/broil for about 10 minutes OR until the chicken is golden and crisp, and the peas are cooked through. Garnish with fresh chopped parsley.

Nutrition