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Spanish Arroz con Pollo

Dinner at the Zoo
  • 70 minutes
  • Serves 4

INGREDIENTS

1/4 cup

dry white wine

saffron threads

4

bone-in skin-on chicken thighs (6 ounces each)

Kosher salt and freshly ground pepper

1 tbsp

extra-virgin olive oil

1

medium onion (finely chopped)

1 tbsp

minced garlic

2

roma tomatoes (diced plus more for garnish if desired)

1

bay leaf

2 cups

chicken stock (plus more if needed)

1 cup

short-grain rice (such as Calasparra, Arborio or Calrose)

1 cup

small pimiento-stuffed green olives

2 tbsp

chopped parsley (optional)