My mom doesn’t cook very much these days, so when my family and I visit, she and I cook together. When we recently stayed with her over spring break, I forwarded a couple of new recipe emails to try. More fun that way!
As a loyal Good Morning America fan I am not sure why I receive Today show recipe emails, but some of them do catch my eye. This recipe was adapted from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food by Joanne Weir, via today.com. I adjusted the cooking times, used boneless, skinless chicken thighs instead of a whole chicken, doubled the garlic and peas, incorporated chicken stock, and omitted the olives (I’m not a fan.). My mom added the olives to her leftovers!
This is a delicious one-pot dish with a lovely, colorful presentation. I made it again when we came home. 🙂
Yield: Serves 6 to 8
- 3 pounds boneless skinless chicken thighs, about 10
- coarse salt and freshly ground black pepper
- 2 1/2 teaspoons dried oregano
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, seeded and cut lengthwise into 1/2-inch-wide pieces
- 8 garlic cloves, minced
- 1 teaspoon saffron threads
- 1/8 teaspoon red chile flakes
- pinch of freshly grated nutmeg
- 28 oz can peeled, seeded, and diced tomatoes (or 2 1/2 cups diced fresh tomatoes)
- 1/2 cup Sauvignon Blanc or other dry white wine
- 2 1/2 cups chicken stock or water
- 2 cups Spanish Bomba or other short-grain white rice (I used white Basmati rice)
- 1/2 cup pitted Spanish green olives, sliced, optional
- 2 cups fresh or frozen shelled English peas
- Rub the chicken pieces all over with 1 teaspoon salt, lots of black pepper and the oregano. Place in a large bowl, cover, and set aside in the refrigerator for 1 hour.
- Preheat the oven to 350°F, preferably on convection.
- In an 8-quart Dutch oven or other heavy pot (I used enameled cast iron.), heat the oil over medium-high heat.
- Working in batches if necessary to avoid crowding, add the chicken pieces in a single layer and cook, turning as needed, until golden on all sides, about 10 minutes. Transfer the chicken to a plate.
- Return the pot to medium-high heat and add the onion, bell pepper, garlic, saffron, chile flakes, nutmeg and 1/2 teaspoon salt. Cook, stirring often, until the vegetables have softened, about 10 minutes.
- Increase the heat to high, add the tomatoes, 2½ cups water or stock, the wine, and the chicken, and bring to a boil. Cover the pot and place in the oven for 20 minutes.
- Remove the pot from the oven, add the rice, olives (if using), and 1/2 teaspoon salt (if using water instead of stock), and stir well.
- Re-cover the pot, return it to the oven, and cook for another 30 minutes.
- Retrieve the pot again, add the peas and fluff the rice with a fork. Re-cover the pot and return it to the oven for a final 5 to 10 minutes. At this point, the rice and the chicken will be tender and the liquid will be absorbed.
- Remove from the oven and let stand, covered, for 10 minutes before serving. Adjust seasoning, if necessary, and serve.
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