Print This Recipe Written by Chacha on Mar 12th, 2014 in Casseroles & One-Dish Meals, Chicken, Main Dish, Onions, Peppers, Pork, Rice, Spices, Tomatoes | No Comments

Servings: 4


  • A generous pinch of toasted saffron threads (Note: You can use 1/2 teaspoon turmeric powder or 1/2 teaspoon bijol if saffron is not available. The recipe will taste as good and you will get the yellow color called for. Bijol is a condiment found in stores catering to Hispanics.)
  • 1/4 cup hot chicken broth (preferably homemade)
  • ¼ cup good-quality white wine
  • 2 cups white long-grain rice (preferably not converted)
  • 1 whole bone-in chicken breast, split
  • 3 pork chops
  • Kosher salt
  • Freshly ground black Pepper
  • Sweet Spanish paprika
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, finely chopped
  • ½ green bell pepper, cored, seeded, and finely chopped
  • 1/2 red bell pepper, cored, seeded, and finely chopped
  • 4 large cloves garlic, smashed, peeled and finely chopped
  • 2 plum tomatoes, halved and finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon dried Mexican or Greek oregano, crumbled
  • ¼ teaspoon freshly ground cumin
  • 1/8 teaspoon freshly grated nutmeg
  • 6 dashes hot sauce (preferably Tabasco)
  • ¼ cup chopped flat-leaf parsley or cilantro, leaves only
  • 1/4 cup pimento stuffed olive
  • 1 tablespoon capers
  • 1 bay leaf
  • 2 1/2 cups water
  • 2 cups frozen peas, defrosted (Note: I also add a few jarred artichokes hearts whenever the price is right!)
  • 1/2 cup good-quality white wine or ¼ cup good-quality Spanish sherry, for serving (Note: Instead of wine or sherry, for variety, try 6 ounces good-quality beer.)

Special equipment

  • A 6 qt. saucepan with a tight-fitting lid


If using saffron instead of bijol or turmeric, dissolve the toasted saffron in the ¼ cup hot broth and combine with the ¼ cup wine. Set aside.

Using a very sharp knife or kitchen scissors, cut each pork chop in half and each chicken breast into three pieces.

Season meat well with salt, pepper and paprika. Set aside.

Put the rice in a bowl and cover with hot water by 2 inches. Stir and leave to soak for 10 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands gently swish grains to release excess starch. Drain rice in fine-mesh strainer. Set aside.

Heat the oil and butter in the saucepan over medium-high heat. Brown the chicken and pork, a few pieces at a time, on all sides until golden brown. (Note: You are not cooking the meat here; just making the skin crisp and giving it color and flavor.) Remove to a large plate, leaving drippings (fat) in the saucepan.

Add onion, peppers and garlic to drippings; season well with salt and pepper. Cook until the vegetables are crisp-tender, about 6 minutes.

Add the tomatoes, lemon juice, hot sauce, oregano, cumin, nutmeg, chopped parsley or cilantro, olives, capers and bay leaf. Stir well to incorporate any caramelized bits off the bottom of the saucepan; cook for 7 minutes stirring often.

Add the meat pieces and any juices that collected on the plate into the saucepan. Add the saffron wine-broth mixture or bijol or turmeric. Stir well. Cover and cook at low heat for 15 minutes.

Uncover the saucepan, add the rice and water. Stir so rice is distributed evenly in the saucepan (Note: The rice should not be exposed. It should be below the liquid. So it cooks evenly). Taste for seasoning. Adjust only if required. Bring to a boil. Cover (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel). Reduce heat to the lowest possible setting and cook for 20 minutes, shaking the pan from time to time so that it does not stick. Do not remove the cover while the rice is cooking.

Remove the saucepan from the heat. Sprinkle with the wine or sherry. Add the peas. Cover and allow it to steam for 10 minutes before serving. (Note: The heat will evaporate most of the alcohol content, but the taste will remain.)

Remove lid; turn rice over carefully from the bottom with a fork, to distribute the flavors evenly. Transfer to a serving bowl and serve.

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