Arroz Con Pollo

Rice with Chicken....yummy! This dish is so simple and tastes so wonderful.

1 cup dry white wine
pinch of saffron
6 chicken thighs ***
kosher salt
fresh cracked pepper
1/3 cup olive oil
1 medium onion, finely chopped
2 tbsp minced garlic
1 large tomato, diced
2 bay leaves
4 1/2 cups low sodium chicken stock (homemade or store-bought)
3 cups short grain rice
1 cup pimiento stuffed green olives

Combine saffron and wine; let stand until ready to cook with. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium high heat. Cook chicken, skin side down, until browned, about 4 to 5 minutes. Turn over and cook until golden, another 2-3 minutes. Transfer to a plate.

Reduce heat to medium, and cook onion and garlic, stirring frequently, until tender, 10 to 15 minutes. Add tomato, and cook for 15 minutes, stirring often. Stir in wine saffron mixture, 1 tbsp salt, 1/2 tsp pepper and bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add the chicken, stock, rice and olives; bring pan to a simmer.

Reduce heat to low. Cook, covered, stirring half way through cooking, about 45 minutes or until rice is cooked through. If rice is not done after 45 minutes, add more stock, 1/4 cup at a time until rice is tender. Remover from heat and let stand, covered for 10 minutes. Remove bay leaves and correct seasoning with salt and pepper to taste.

***If you are not into dark meat, you can cut three skin on chicken breasts in half and proceed with recipe.