Colombian Arroz Con Pollo

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb chicken wings
• salt and freshly ground black pepper
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1/2 cubanelle pepper, chopped
• 1 garlic clove, minced
• 1/4 cup dry wine or 1/4 cup beer
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes
• 2 cups rice
• 8 ounces frozen peas and carrots
• 1/2 cup pimento-stuffed green olives, sliced
• 1 tablespoon capers
• 4 ounces roasted red peppers, cut into strips

Recipe

• 1 preheat oven to 350 degrees f.
• 2 prepare chicken wings by cutting off the tips (either toss or use to make broth later); separate wings into two pieces at the joint.
• 3 season generously with salt, pepper, and oregano; set aside while preparing the other ingredients.
• 4 heat broth and saffron, over low heat, in a small covered saucepan (this releases the yellow color from the saffron which will color the rice beautifully).
• 5 heat the oil in a dutch oven, over medium heat, and brown chicken pieces on all sides, about 8 - 10 minutes; remove, cover, and set aside (they may not be cooked through).
• 6 add onions and peppers to dutch oven and cook until softened, about 5 minutes.
• 7 add garlic; cook about 1 minute.
• 8 add wine or beer and scrape bottom of pan to remove the brown bits that have stuck onto the pan's bottom.
• 9 add bay leaf, red pepper flakes, rice, and broth with saffron; stir to combine.
• 10 bring mixture almost to a boil, then cover and put in oven (or pour into a pretty oven-safe covered casserole).
• 11 cook in oven until rice is almost tender, about 25 minutes.
• 12 nestle chicken pieces into the rice; rinse peas and carrots, green olives, and capers in a large strainer and distribute over chicken and rice.
• 13 arrange red pepper strips over all, cover, and return to oven until chicken is cooked through and rice is tender, about 10 minutes.