Grand Arroz Con Pollo
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 1/2 cups short grain white rice
Pinch of saffron threads
1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
Chopped fresh parsley
Additions to make Grand version
4 ounces of bacon, cut into small cubes
1 tomato, chopped (preferably peeled and seeded)
Pinch of ground allspice
1 bay leaf
1 cup peas, (fresh or thawed frozen)
Warm the stock while you cook the onions.
Cook, stirring occasionally, until the onions soften and become translucent, 5 to 10 minutes.
Cover and cook for about 20 minutes, until all the liquid is absorbed and the chicken is cooked through; the bird is done when an instant read thermometer inserted into the thickest part of the thigh reads 155-165 degrees.
Grand Arroz con Pollo.
It's all about additions.
Remove it with a slotted spoon and cook the onions and rice as directed.
When the rice is ready, add garlic, bell peppers, tomato, allspice, bay leaf, and saffron.