Chicken with rice is a classic dish and can be done so many different ways. This is my take on Arroz con Pollo, a Spanish style dish with golden saffron which adds a fragrant aromatic to the chicken recipe.
1 Teaspoon Saffron
1/2 Cup White Wine
1 lb Chicken Thighs
3 Tbsp Avocado Oil
1/2 Cup Onion
1 Cup Bell Pepper
1 Jalapeño Pepper
2 Cloves Garlic
1 Cup Rice
2 to 2 1/2 Cups Chicken Broth
1/4 Cup Frozen Peas
1 Tbsp Fresh Parsley
Salt and Pepper to Taste
Preheat oven to 350°
Put the saffron in the wine and let soak. This helps open up the saffron so the flavor will saturate the dish.
Heat a tablespoon of oil in the Dutch oven pot. When oil is hot add chicken that has been patted dry and sprinkled with salt and pepper. Cook chicken on each side until well browned. Remove chicken from pot and onto a plate covered with a paper towel to remove excess grease.
Remove fat from pot using a ladle and leave about a tbsp or so to sauté the vegetables in.
Sauté the onions and peppers on medium heat until onions are translucent and peppers are soft.
Pour wine and saffron into the pan and de-glaze the pan, remove brown bits from chicken with a wooden spoon.
Once most of wine is evaporated add rice and keep on medium heat until rice is browned a little. Add a cup of chicken both and bring to a boil. After the rice mixture boils lower the heat and stir the mixture.
Add the chicken thighs back in the pot and add a little more broth. Cover Dutch oven and place in the oven for about 25 minutes.
Take the pot out of the oven and stir carefully. Add peas and parsley. Add more broth if the mixture seems dry. Put the lid back on and cook in the oven for another 20 to 35 minutes until rice is cooked and chicken is falling off the bone.