Latin-Style Chicken and Rice

Ingredients for Latin-Style Chicken and Rice

• 900g chicken thighs with skin and bone

• 2 tablespoons unsalted butter, cut into bits

• 1 matsked olivolja

• 1 large onion, chopped (325g )

• 3 vitlöksklyftor, hackade

• 190g medium-or long-grain white rice

• 240 ml kycklingbuljong med reducerat natriuminnehåll

• 180 ml vatten

• 1/4 teaspoons crumbled saffron threads

• 1 Turkish or 1/2 California bay leaf

• 150g frozen peas (not thawed)

• Garnish: chopped flat-leaf parsley

How to make Latin-Style Chicken and Rice

Pat chicken dry and season with 3/4 teaspoons salt and 1/2 teaspoons pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet. Cook onion and garlic with 1/4 teaspoons each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.

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