Arroz con Pollo

From http://inthekitchenwithkath.com

(Adapted from the recipe in Mark Bittman's The Best Recipes in the World)

Serves 2 – 3 (easily doubles)

About 2 ounces bacon, diced

1½ cups chicken stock, or water

Large pinch of saffron threads

½ onion (about ¼ pound), diced

4 chicken thighs (1½ – 2 pounds total)

3 cloves garlic, minced

½ red bell pepper, diced

Salt and pepper to taste

¾ cup white rice

1/16 teaspoon ground allspice (eyeball about ¼ of a ¼ teaspoon)

1 bay leaf

½ cup frozen peas

1. Put the bacon in a large skillet and cook over medium heat until the fat is rendered and the bacon is getting crisp.

2. Heat the stock, or water, to boiling (I used my microwave oven) and crumble the saffron threads into it. Stir well.

3. Add the onion and the chicken, skin side down, to the pan with the bacon. Brown the chicken, turning it occasionally, for about 5 minutes. Add the garlic and red pepper and sprinkle everything with salt and pepper. Continue to brown the chicken for about 5 minutes more.

4. Take the chicken and vegetables out of the pan. Add the rice, and cook, stirring, until the rice is glossy. It takes about 3 minutes. Add the allspice, bay leaf, peas and stock. Then put the chicken and vegetables back in the pan. Reduce heat so it is simmering.

5. Cover and cook for about 20 minutes, or until the chicken is done, the water is absorbed and the rice is cooked.