Arroz Con Pollo - Spanish Chicken With Rice

• 2 pounds bone-in chicken breast, cut into 3-inches pieces
• salt to taste
• 1 teaspoon crushed black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 cloves of garlic, very finely chopped
• 1 spanish onion, finely chopped
• 1 Roma tomato, finely chopped
• 1 dried whole red chile
• 1 bayleaf
• 1 jalapeno pepper, seeded and finely chopped
• 2 cups cups valencia rice, washed and drained
• 3 cups cups chicken stock or water
• 1 teaspoon teaspoon saffron, lightly crushed
• 1/2 cup cup frozen peas
• 1 Lemon Juice
• 1/4 cup chopped parsley(For garnish)

1. In a shallow plate, line the chicken pieces. Sprinkle a generous amount of salt and black pepper. Using hands, coat it well.
2. In a non-stick soup pot, over medium heat, heat butter. Add chicken pieces and fry 5 to 6 minutes, or until it is golden brown. Turn the chicken pieces over and fry the other side for another 5 to 6 minutes or until it is golden brown. Set it aside in a plate.
3. In the same pan without washing, over medium-low heat, heat olive oil. Add garlic pieces and saute for 1 to 2 minutes or until the aroma of garlic comes out. Add onion piece and cook by stirring often for 8 to 10 minutes, or until it becomes soft. Add tomato pieces and cook for 7 to 8 minutes or until it becomes soft.
4. Add dried red chile, bayleaf and slice jalapeno. Cook it for 1 to 2 minutes, stirring well.
5. Now add washed rice, water, salt, saffron, frozen peas and lemon juice. Increase the heat to high until it comes to a boil. Then lower the temperature to low. Now cover the pan with a clean kitchen towel and put the lid on top of it. Cook it for 25 to 28 minutes, or until all water is gone and rice is soft. Fluff it with a fork. Garnish with fresh parsley and serve hot.

chicken, salt, black pepper, unsalted butter, olive oil, garlic, onion, tomato, red chile, bayleaf, pepper, valencia rice, chicken, saffron, frozen peas, lemon juice

Taken from food52.com/recipes/36652-arroz-con-pollo-spanish-chicken-with-rice (may not work)