Arroz con Pollo

Traditional to Spain and Latin America, this chicken and rice dish is economical to make and feeds a crowd. The recipe varies from region to region, but the green olives and paprika make our version decidedly Spanish. Serve with a green salad for a hearty and satisfying meal.

PREP TIME: 40 minutes
COOK TIME: 1 hours 5 minutes

1 tablespoon olive oil
8 boneless, skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 medium bell peppers, cut into 1/2-inch pieces
2 cloves garlic, crushed with press
1 large yellow or white onion, chopped
1 tablespoon paprika
1 28-ounce can diced tomatoes
14 ounces chicken broth or stock
3 cups water
2 1/2 cups long-grain white rice
1 package (10-ounce) frozen peas
1 cup pimiento-stuffed olives

Preheat oven to 350F.

In 5- to 6-quart Dutch oven, heat oil on medium-high. Season chicken with salt and black pepper and sauté until lightly browned on both sides, about 5-6 minutes. With tongs, transfer chicken pieces to small roasting pan (13- by 9-inch) or jelly-roll pan (1 1/2- by 10 1/2-inch).

Cover roasting pan with foil and bake chicken 25 to 30 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife.

Meanwhile, in same Dutch oven, cook bell peppers, garlic, and onion about 10 minutes or until vegetables are tender, stirring occasionally. Stir in paprika and cook 30 seconds. Add tomatoes with their juice, broth, water, and rice; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes. Stir in frozen peas and olives.

Grease a 9" x 12" glass baking dish. Spoon the rice mixture into the baking dish. Carefully tuck thighs into hot rice mixture. Cover and bake one dish 25 minutes or until rice is tender and most of liquid is absorbed. Serve immediately.