SPANISH CHICKEN WITH RICE - Arroz con Pollo

Arroz con pollo is a traditional Spanish and Latin American one-pot dish. I use a paella pan when I make it, but a heavy pot with a lid will work just fine. If you don't have saffron threads or powdered saffron, add a little more turmeric.

2 T avocado oil
2 T unsalted butter
8 oz Spanish or Portuguese chorizo sausage links, thinly sliced

10 bone-in chicken pieces, of your choice
Sea salt and freshly ground black pepper 

1 T sweet or hot paprika

1 yellow onion, chopped
1 green bell pepper, seeded and diced

4 cloves garlic, minced or pressed

1 t ground cumin

1 t ground coriander

1 t freeze-dried or fresh oregano

½ t saffron threads (optional)

2 t ground turmeric

Salt and freshly ground black pepper 

1 ½ cups Arborio, Valencia, or short grain white rice

1 cup dry white wine

2 (14.5 oz) cans stewed tomatoes or diced tomatoes

1 qt chicken stock

2 bay leaves

3 green onions, thinly sliced
1 cup small pimento-stuffed green olives, cut in half

1 cup frozen peas

Sliced roasted red bell peppers, for garnish

Italian parsley, chopped, for garnish
Hot sauce, for serving

Heat olive oil and butter over medium-high heat in a large Dutch oven or paella pan.
Add the chorizo and cook for about 4 to 5 minutes, until slightly crisp.
Remove with a slotted spoon to a plate and set aside.

Season chicken with salt, pepper, and paprika

Brown chicken on both sides then remove and set aside on the same plate.  

Add onion and bell pepper; sauté for 10 minutes.  

Add garlic and sauté another minute.

Add cumin, turmeric, coriander, oregano, and saffron. 

Stir in rice and add wine. 

Simmer for a couple of minutes.

Add tomatoes and break up with a wooden spoon.

Add chicken stock and season to taste with salt and pepper.

Return the chicken and chorizo to the pot and add the bay leaves.

Cover and simmer very slowly for 40 minutes.

After 45 minutes, remove and discard the bay leaves.
Add the green onions, olives, peas, and roasted bell pepper slices.

Cover again and simmer another 5 minutes.

Sprinkle with parsley and serve with hot sauce and black beans, if desired. 

Serves 4 to 6