Arroz con Pollo

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

• 1 Tbsp. extra virgin olive oil
• 1 to 2 links Spanish chorizo or Portuguese linguiça
• 1 chicken breast, trimmed and halved crosswise
• 4 chicken thighs, trimmed
• 1 (14 1/2 oz. can) tomatoes, diced
• 2 1/2 cups reduced chicken broth
• Salt to taste
• 1/4 teaspoon saffron threads, crushed
• 1/2 cup onion, diced
• 1 cup bell pepper (green or red)
• 1 garlic clove, minced
• 1 1/2 cups California medium grain rice, uncooked
• 2 tsp. thyme leaves
• 1/2 cup frozen green peas, thawed
• 2 Tbsp. Spanish olives stuffed with pimientos, sliced

Directions

1. Slice linguica into 1⁄8-inch pieces, remove castings if desired. Sauté in a large skillet until cooked through. Remove and drain all but 3 Tbsp. of fat from skillet
2. Sprinkle chicken with salt and pepper. Add to the skillet(s) and cook for 10 to 15 minutes, turning once, until browned and cooked through. Remove from skillet
3. Add onion and bell pepper to the skillet; cook for about 5 minutes until lightly browned. Add garlic and cook for 1 minute more.
4. Drain tomatoes and place their liquid into a measuring cup and add broth. Add enough water to make 3 ¼ cups of liquid. Place in a saucepan and bring to a boil, then cover and keep warm.
5. Add rice to skillet and stir until well coated with oil. Add salt and saffron to broth mixture and pour over rice. Then place tomatoes and thyme on top.
6. Tuck chicken pieces into the rice and top with tomatoes and thyme. Then sprinkle linguica on top. Cover and cook for 15 to 20 minutes or until most of the liquid has been absorbed.
7. Add peas; remove from heat, covered, and let stand for 10 minutes. Sprinkle with sliced olives and serve.