Ingredients

The following ingredients have 6 Servings
  • One whole chicken
  • 2 1/2 teaspoons dried oregano
  • 2 teaspoons (total) sea or kosher salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion (peeled and diced)
  • 1 red bell pepper or 2 sweet red peppers (seeded and sliced in 1/3-inch (1cm) strips, lengthwise)
  • 4 garlic cloves (peeled and minced)
  • 1/2 to 1 teaspoon saffron threads
  • 1/8 teaspoon red chile flakes
  • 2 1/2 cups peeled (seeded and diced fresh tomatoes, or 2 1/2 cups (725g) diced canned tomatoes (including their juices))
  • 2 1/2 cups (625ml) water
  • 1/2 cup (125ml) dry white wine
  • 2 cups (400g) Spanish bomba rice or short-grain (or round)rice
  • 1/2 cup (80g) pitted green olives ((preferably pimento-stuffed) sliced )
  • 3/4 cup (110g) fresh or frozen green peas

Instruction

  • In a bowl, season the chicken with the oregano, 1 teaspoon of salt, and black pepper. Rub it in well, cover and refrigerate for at least an hour. (The chicken can be seasoned a day in advance.)
  • Preheat the oven to 350ºF (180ºC).
  • In an 8-quart Dutch oven or casserole, or paella pan, heat the oil over medium-high heat. Cook the chicken pieces in a single layer, in batches if necessary, so they aren’t crowded into the pan, until they are well browned on all sides. Once the first batch is done, transfer the chicken to a plate and brown the remaining pieces.
  • When the second batch of chicken is done, remove the pieces to a plate with the others and drain off all but 2 tablespoons of fat or oil left in the pan. Add the onions and peppers to the pan and cook, stirring frequently, until they start to wilt. Add the garlic, saffron (use the smaller amount if on a budget), red chile flakes, and 1/2 teaspoon of salt. Continue cooking until the onions and peppers are wilted and soft.
  • Add the tomatoes, water, and wine to the pan. Arrange the chicken in the pan, skin side up, cover the pot tightly and bake for 30 minutes in the oven.
  • Remove the pan from the oven and add the rice, directing it in the areas in between the chicken pieces. Strew the olives over the chicken and liquid, and sprinkle with 1/2 teaspoon of salt. Stir gently to even out the rice in the pan. Cover and cook for 20 minutes.
  • Remove from the oven, add the peas, and cover. Cook until the rice has absorbed almost all of the liquid and it’s tender. Note: Joanne and I had a flurry of emails about this. She uses Spanish rice and said it takes 10 minutes more at this point. I used store-bought rice and mine needed an additional 20 to 25 minutes more. So just check by lifting the lid or foil covering over the pot to see when the liquid is absorbed. It’s done when the rice is tender. There may be a small amount of liquid, which should be absorbed during the final few minutes of resting.
  • When done, remove from the oven and let stand 10 minutes, covered, before serving.