ARROZ CON POLLO - CHICKEN WITH SAFFRON RICE AND PEAS

ARROZ CON POLLO - CHICKEN WITH SAFFRON RICE AND PEAS image

Yield 4

Number Of Ingredients 14

2 1/2 to 3 lb Chicken, cut into 6 to 8 serving pieces
Salt
Freshly ground black Pepper
1 T Lard
1/4 lb Salt Pork, finely diced
1 c finely chopped Onions
1 t finely chopped Garlic
1 T Paprika
1 c finely chopped Tomatoes
1 1/2 c raw medium or long-grain regular milled or imported short-grain Rice
1 c Peas
3 c boiling Water
1/8 t Saffron
2 T finely chopped Parsley

Steps:

Melt lard in heavy 4-quart casserole over moderate heat. Add salt pork and cook until golden brown. Transfer pork to paper towels to drain. Season chicken and brown in fat on all sides. Transfer chicken to a platter. Pour off all but a thin film of fat. Sautee onions until soft and translucent. Stir in paprika and tomatoes and bring to a boil, cooking about 5 minutes. Return chicken and pork to casserole. Add rice, peas, boiling water, saffron and 1 t salt. Bring to boil over high heat. Reduce heat to low and cover tightly to simmer 20 to 30 minutes. Check rice and chicken for doneness. Stir in parsley and taste for seasoning. Cover and let stand off heat for 5 minutes before serving directly from casserole.