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Arroz con Pollo

Meaning rice with chicken in Spanish, this dish is traditionally made with tomatoes, green peppers and saffron. Here is an inexpensive version.

8 pieces of chicken thighs and/or legs

1/2 tsp (2 mL) each, salt and pepper

2 tbsp (30 mL) olive oil

2 cups (500 mL) chopped onions

1 cup (250 mL) chopped red bell pepper

1/2 cup (125 mL) chopped smoked ham

2 cups (500 mL) U.S. long grain white rice

4 garlic cloves, minced

1 tbsp (15 mL) paprika

2 cups (500 mL) chicken broth or water

1 bay leaf

1 cup (250 mL) frozen peas (not thawed)

1/2 cup (125 mL) pimento-stuffed green olives, coarsely chopped

1/4 cup (50 mL) chopped fresh flat-leaf parsley

Season chicken with salt and pepper.

In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes. Using tongs, transfer chicken to a paper towel lined plate.

In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes. Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil.

Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil.

Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes. Stir in peas and olives. Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.

Sprinkle with parsley before serving.

PER SERVING: about 490 cal, 26g pro, 20g total fat (5g sat fat), 52g carb, 4g fibre, 85mg chol, 750mg sodium. %RDI: iron 20%, calcium 4%, vit A 60%, vit C 120%