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Melissa Stein: Chicken with Saffron Rice Adapted from Williams-Sonoma Kitchen, Prep Time: 35 minutes Cook Time: 85 minutes Servings: 6–8 This is our version of arroz con pollo, the traditional Spanish dish of chicken and rice that is seasoned with saffron. The ingredients are simmered together to enhance the flavors, creating the perfect one-pot meal. Ingredients: 3 1/2 lb. chicken thighs and drumsticks Salt, to taste, plus 1 1/4 tsp. Freshly ground black pepper, to taste 2 Tbs. olive oil 1 yellow onion, finely diced 1 red bell pepper, seeded and finely diced 1/4 tsp. crumbled saffron (Trader Joe’s has a good price) 1/4 tsp. red pepper flakes 5 garlic cloves, minced 1/2 cup dry sherry 2 1/4 cups chicken broth 1 can (14 1/2 oz.) diced tomatoes with juices 3 cups medium-grain rice (also called Calrose) 3/4 cup green olives, pitted and halved (green olives with pimentos work fine) 1 Tbs. minced fresh flat-leaf parsley Directions: Position a rack in the lower third of an oven and preheat to 350°F. Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Discard the fat in the pot, then wipe out the pot with paper towels. /// 27 ///

In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stir-

New Economy Chapbook Cookbook Volume 1  
New Economy Chapbook Cookbook Volume 1  

Inexpensive, Healthy, Hopeful Feasts for 2017. Inexpensive, Healthy, Hopeful Feasts for 2017. Designed in community, for community. Pleas...