1 fryer chicken, cut to 8 pc.,
1 cup long-grain rice,
1 1/2 cups chicken stock,
2 oz. dry white wine,
1 can diced tomatoes, 375 ml,
2 bay leaves,
1 small onion, diced,
2 cloves garlic, crushed,
1 Tbsp. paprika,
2 Tbsp. olive oil,
1/4 cup green olives, sliced
salt and pepper to taste.
Recipe: Heat the olive oil in a large heavy skillet and sear the chicken pieces on all sides until lightly golden. Remove the chicken and set aside. Season them with salt and pepper. In the same skillet add the diced onion, garlic and olives. Saute for 3-4 minutes and add the rice. When the rice turns translucent stir the paprika in until it start bubbling and deglaze with the white wine. Add the diced tomatoes, chicken stock and bay leaves, and transfer everything in a baking dish. Put the seared chicken pieces on top and bake covered for about 25 minutes at medium heat. Add more liquid if needed. Uncover and cook the arroz con pollo for another 5-10 minutes until the chicken is nicely brown and the rice is cooked.
