Last night I made Arroz con Pollo and we watched "Kissing Jessica Stein." The food was great (granted, photographing it on a terra cotta floor wasn't my best idea—kinda detracts from the lovely saffron hue) and the movie was fun. Here's a rough idea of the recipe; it's the type of dish that allows for nearly endless variations:
Arroz con Pollo
1 chicken, cut up
1 onion, chopped
1 red bell pepper, chopped
4 cloves garlic, pressed
1/2 lb. cooked sausage, cut into 1/2" pieces*
1 16-oz. can diced tomatoes, drained
1/4 tsp saffron, crumbled
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 1/2 cups chicken broth
1/2 cup dry white wine
1 cup rice
1/2 cup frozen peas
1/2 cup pimiento-stuffed green olives
1. Season chicken with salt and pepper. In a large frying pan or Dutch oven (you'll need a lid later), heat olive oil over medium heat. Brown chicken well on both sides. Transfer to plate.
2. Add onion, bell pepper, and garlic to pan and cook until soft.
3. Add sausage, tomatoes, saffron, oregano, and cayenne and cook for a minute or two.
4. Add broth and wine and bring to a boil, scraping up browned bits. Add rice and stir to combine. Return chicken to pan.
5. Cover and simmer for about 20–30 minutes, or until chicken is cooked through. Check it near the end to make sure the rice isn't burning and sticking to the bottom of the pan.
6. Stir in the peas and olives and cook until the peas thaw, just a minute or so.
*If you're using uncooked sausage, just slice it and brown it first. This time I used Amy's all-natural chicken andouille sausage, which comes fully cooked and has no nitrates or nitrites, no preservatives, and no artificial ingredients. I got 2 lbs. for $9.49. (How do I love Costco, let me count the ways!)