Ingredients
1
chicken, cut into pieces
1 tbsp olive oil
1 large onion
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves
2 tsp paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 tsp crumbled saffron threads
1 bay leaf
1 cup frozen peas
1/2 cup pimiento-stuffed green olives, coarsely chopped
Chopped fresh flat-leaf parsley
Directions
1.
Chop the onion
Mince the Garlic
Pat chicken dry and season with salt and pepper.
Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total.
Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste.
Cook over moderate heat, stirring, until softened, about 7 minutes.
Add garlic, paprika, and rice, then cook, stirring, 1 minute.
Add wine and boil, uncovered, 2 minutes.
Stir in tomatoes with juice, chicken broth, saffron, and bay leaf.
Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes.
Discard bay leaf and garnish with parsley or cilantro
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