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Arroz con Pollo

Epicurious
  • 180 minutes
  • Serves 4

INGREDIENTS

1

(3 1/2- to 4-lb) chicken

1

drained chopped bottled pimientos (2 oz), bottled

1 cup

Baby peas, frozen

6

Garlic clove, large

2

Green bell peppers

1 lb

Onions

1

(14- to 15-oz) can Tomatoes

1

Turkish or 1/2 california bay leaf

1 1/2 cups

Chicken broth, low-sodium

1

small or medium pimiento-stuffed green olives (2 oz), small or medium

2 tbsp

Lime juice, fresh

2 cups

White rice, long-grain

3/4 tsp

Black pepper

1/4 tsp

Saffron threads

3 1/2 tsp

Salt

1 tbsp

Vegetable oil

2 tsp

Cumin, ground

2 tbsp

Orange juice, fresh

1 tbsp

Butter, unsalted

1/4 cup

White wine, dry

1 1/2 cups

Water

a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)