SPANISH STYLE CHICKEN WITH RICE

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces

2 tablespoons olive oil

1 large onion, chopped

1 large red bell pepper, cut into 1/2-inch pieces

4 garlic cloves, minced

2 1/2 teaspoons dried oregano

sea salt and pepper

2 teaspoons paprika

1 teaspoon saffron threads

1/8 teaspoon red chile flakes

2 cups long-grain white rice

1 cup dry white wine

1 (14-oz) can diced tomatoes including juice

2 cups chicken broth

1 bay leaf (not California)

1 cup frozen peas (not thawed)

1/2 cup pimiento-stuffed green olives, coarsely chopped

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.

Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, chile flakes, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Bake, covered, until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 1 hour. Remove from oven and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes.

David Lebovitz

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