A recent trip to Puerto Rico and a recipe from Martha Stewart's Living
- 1 cup dry white wine
- Pinch of saffron
- 6 chicken thighs (6 ounces each)
- Coarse salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 2 tablespoons minced garlic (2 to 3 cloves)
- 1 large tomato, diced
- 2 dried bay leaves
- 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
- 3 cups short-grain rice, preferably Valencia (can substitute Arborio)
- 1 cup pimiento-stuffed green olives
- Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
- Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
- Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.
- I omitted the tomato because- well, I forgot to buy one!
- Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
- I used a pinch of saffron, but next time I'd use a really really large pinch.
- There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.
Liz's Rating: 9/10
Tim's Rating: 9/10