Categories: Chicken, Dinner, One Pot, Rice, Spanish

Ingredients

• 6 skinless chicken thighs w/bones
• 1 tablespoon Creole seasoning, recipe follows
• 1 tablespoon olive oil
• 1 medium yellow onion, medium diced
• 2 stalks celery, medium diced
• 1 tablespoon chopped garlic
• 2 teaspoons paprika
• 1 1/2 cups long-grain rice
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes, juice and all
• 1 1/4 cups chicken broth
• 1 (4-ounce) jar diced pimientos
• 1 (4-ounce) can diced green chiles
• 1/4 cup thinly sliced green olives
• 1 teaspoon saffron threads
• 1 bay leaf
• 3/4 teaspoon salt
• 3/4 cup frozen English peas
• 3/4 cup frozen yellow corn
• 2 tablespoons chopped fresh parsley leaves, for garnish

Directions

1. oodnetwork":http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33511,00.html

2. Season the chicken well on all sides with the creole seasoning.

3. Add the oil to a Dutch oven and heat over medium heat.

4. Add the chicken to evenly brown, about 2 minutes per side. Transfer the chicken to a plate and set aside.

5. Add the onions, celery. Cook, stirring, until the vegetables begin to wilt. about 2 minutes.

6. Add garlic and paprika. mix in a little, then add sprinkle of salt and pepper.

7. Add diced tomatos, bay leaves, green olives, hot chile, sweet pepper(pimento).

8. Add cup of dry white wine.

9. Add the chicken broth. stir a bit.

10. Add back chicken to pot.

11. Add the rice. stir a bit.

12. Add spanish saffron.

13. Cook on low heat. about 25-30min later. Make sure rice isn’t too dry. add a little water if needed.

14. Add corn and peas. Gently mix them in.

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