Arroz Con Pollo
"The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes (it is the traditional base for paella). Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue...."
INGREDIENTS
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1 cup dry white wine
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Pinch of saffron
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6 chicken thighs (6 ounces each)
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Coarse salt and freshly ground pepper
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1/3 cup extra-virgin olive oil
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1 large onion, finely chopped
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2 tablespoons minced garlic (2 to 3 cloves)
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1 large tomato, diced
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2 dried bay leaves
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4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
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3 cups short-grain rice, preferably Valencia
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1 cup pimiento-stuffed green olives
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