ArrozCO N P O L LO By VICTORIA DE LA MAZA
INGREDIENTS 4 CHICKEN THIGHS (WITH SKIN) 1 ONION, DICED 4 CLOVES GARLIC, MINCED 1 RED AND 1 GREEN PEPPER, DICED 1 CUP WHITE WINE 1 PINCH SAFFRON 1 CUP PEAS 1 CUP ARBORIO RICE 4 CUPS CHICKEN BROTH
@ VICTORIADELAMAZA
METHOD • Cook the chicken thighs skin side down until brown. Remove from the pan and set aside. • Add the onion, garlic, and peppers to the pan and sauté until soft. Season with salt and pepper. Mix the wine and saffron together and add to the pan. Add the peas and stir well to mix all the ingredients together. Simmer until most of the liquid is reduced. • Add the rice and 4 cups of broth. Return the thighs to the pan, bring to a boil, cover, and simmer until cooked. Let it rest for a few minutes and serve hot.
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