Pollo con arroz en sartén en 30 minutos (un solo recipiente)

Ingredientes

• 3 tablespoons olive oil (for cooking)
• 1 onion ((large) chopped)
• 2 pounds chicken thighs (bone in, skin taken off (or use chicken marylands - thigh and drumstick together - or drumsticks alone))
• 1 1/2 cups rice (jasmine, basmati, long grain or any white rice)
• salt and pepper (to taste )
• 2 cups chicken broth (UK / Australia – stock (use good quality as there are only a few main ingredients))
• 1/2 cup white wine (optional – replace with more broth or water if you prefer)
• 1/2 cup water (or extra broth/stock)
• 1 large pinch saffron
• 1/2 bunch fresh parsley (chopped)

Preparación

1. 1

   Soften onion in oil.: Heat the oil in a large pan with a lid (I use a cast iron pan). Cook the onion for a few minutes until softened.

2. 2

   Brown chicken.: Add the chicken and brown for a couple of minutes on each side on a medium high heat (optional).

3. 3

   Remove chicken, then add rice to the pan and stir.: Remove the chicken from the pan to a plate (if you decided to brown it), then add the rice to the onions left in the pan. Stir to moisten the grains of rice.

4. 4

   Return chicken to pan and season.: Nestle the chicken back in with the rice / onions, then grind over plenty of salt and pepper.

5. 5

   Pour over liquid and add saffron then simmer for 20-30 minutes.: Pour the chicken broth / stock, white wine (if using) and water over the chicken and rice. Sprinkle in the generous pinch of saffron, then put the lid on the pot and simmer for 20 to 30 minutes, until the rice is cooked and most of the cooking liquid has been absorbed.

6. 6

   Season again and sprinkle with parsley.: Season again to taste and serve sprinkled with the fresh parsley.