Arroz con Pollo

Arroz con Pollo

1.75 cup arborio rice (uncooked)
3.5 cups chicken stock
1 teaspoon turmeric
1 orange, yellow, or red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon Spanish paprika
1.5 pounds chicken thighs (boneless, skinless)
1/2 cup crushed tomatoes
3 tablespoons extra-virgin olive oil
salt

In a large pot (or large frying pan), saute onions in olive oil. After about 2-3 minutes, add the peppers. Then, add salt, and allow the onions and peppers to become tender. Next, stir in garlic. When the garlic is cooked, add chicken stock, turmeric, thyme, and paprika. Make sure the mixture is stirred, and evenly pour rice into the pot. Add salt. Cover for approximately 15-20 minutes. Then, add chicken on top of the rice. Allow the meat to cook for an additional 10 minutes, and top with crushed tomatoes, and salt. Finally, cook the dish uncovered until most of the water has boiled away.

Serves approximately 4.