- 3 cups water
- 1/2 teaspoon black peppercorns
- 3 bay leaves
- 2 pounds chicken thighs, skinned
- 1 tablespoon vegetable oil
- 2 cups coarsely chopped yellow onion
- 1 1/2 cups coarsely chopped green bell pepper
- 3 garlic cloves, finely chopped
- 1 1/2 cups uncooked Arborio rice
- 1 tablespoon Hungarian sweet paprika
- Dash of crushed saffron threads
- 1/2 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- calories 303
- caloriesfromfat 16 %
- fat 5.5 g
- satfat 1.2 g
- monofat 1.6 g
- polyfat 1.9 g
- protein 18.7 g
- carbohydrate 41 g
- fiber 2.3 g
- cholesterol 62 mg
- iron 3.5 mg
- sodium 404 mg
- calcium 30 mg
How to Make It
Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.
Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.
Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.
Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.