ARROZ CON POLLO (Spanish, for four to six)
a 3 pound chicken, cut into small serving pieces
6 tablespoons olive oil
2 green peppers, chopped
1 onion, chopped
2 cloves garlic, minced
2 fresh tomatoes, skinned and chopped
2 pimientos, homemade or imported, chopped
3 teaspoons paprika
¼ teaspoon saffron
2 cups short grain Spanish rice (Bomba or Calasparra)
3-1/2 cups strong chicken broth, preferably homemade
½ cup dry white wine
freshly ground pepper
1 tablespoon minced parsley for garnish
1.Sprinkle the chicken pieces with salt. Heat the oil in a metal paella pan with a 15 inch base and fry the chicken until golden on all sides. Remove to a platter.
2. Add the green pepper, onion and garlic to the pan and saute until the green pepper is tender. Stir in the tomato and pimiento and cook, uncovered, 10 minutes more. Add the paprika and the saffron, then add the rice and stir to coat well with the oil. Pour in the broth, boiling hot, the wine, salt and pepper. Boil over medium heat, uncovered, stirring occasionally, for about 7 minutes, or until the rice is no longer soupy, but not yet dry.
3. Arrange the chicken pieces over the rice and place in a 325* oven, uncovered, for 15 minutes. The liquid should be absorbed, but the rice still al dente. Remove and let sit, lightly covered with foil, for 10 minutes more. Sprinkle with the parsley.
from Penelope Casas, The Foods and Wines of Spain