I like Spanish food, and since yesterday was a feast day with a particularly Spanish connection, this was our dinner last night:
ARROZ CON POLLO
2 boneless, skinless chicken breasts, butterflied and cut into 4 pieces each
olive oil for the pan
1 medium onion, chopped fine
1 cup chopped carrots
3 cloves garlic, minced
1 cup long-grain rice, uncooked
1 14-oz can diced tomatoes in juice
1 2/3 cup chicken broth
1 bay leaf
1/4 tsp paprika
1/8 tsp saffron
1 12-oz can Pigeon Peas (Gandules) or 1 cup frozen peas
Season chicken with salt and pepper and saute in heavy skillet until browned on both sides but not fully cooked. Set aside. Add onion and carrots to pan and cook 5 minutes. Add garlic and cook until fragrant. Stir in the rice, then add tomato, broth, and seasoning. Simmer 8 to 10 minutes, covered.
Stir and add chicken. Cover and cook until rice is almost done (8 to 10 more minutes). Stir in peas and cook 2 minutes more.
Serve with Salty Bread.