I have been using Martha Stewart’s book One Pot as of late. In hot weather I am trying to use the slow cooker or prepare dinner on the stove top more. Doug is always willing to grill but the heat index has been high so, trying to give him a break from standing on the patio in this humidity.
This is one we’ve had before and it’s very good. Arroz Con Pollo is a favorite around here. I had posted about it at my food blog quite a while back but we just made it again so I wanted to share.
This base is a breeze to prepare and it will fill your kitchen with tantalizing aromas as it simmers.
Arroz con Pollo in a Dutch Oven
1/2 cup dry white wine
Pinch of saffron
6 chicken thighs
Coarse salt and freshly ground pepper
2 TB extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (3 fat cloves)
1 large tomato, diced
2 dried bay leaves
1/2 tablespoon salt, 1/4 teaspoon pepper
3 cups homemade or store-bought chicken stock, plus more if needed
1 1/2 cups short-grain rice, I used Valencia
1 cup pimiento-stuffed green olives
Preheat oven to 350 F.
Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook chicken, skin side down, until browned, 6 to 7 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate. Drain all but 2 TB fat.
Reduce heat to medium, and cook onion and garlic, stirring often, until tender, about 6 minutes. Add tomato, and cook, stirring often, for 10 minutes. Stir in wine-saffron mixture, 1/2 tablespoon salt, 1/4 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 8 minutes.
Stir in stock, rice, and olives; Nestle chicken into rice, skin side up. Bring to a simmer, cover and transfer to oven. Cook until liquid is absorbed, about 20 or 25 minutes.
I am sharing this with Beth Fish’s Weekend Cooking Series.