Last nite w/inlaws = Arroz con Pollo

A secret stash of saffron + finding chorizo at the local Bodega Latina = making Brandon Eats' Arroz con Pollo for dinner.

This meal is so rich in flavor and fragrance, it's a treat for the senses.

PS-- I had the leftovers for lunch today (T9.9.08) and it's a good thing my mama was no where near or she would've gotten smacked. It's twice as good the next day..........

Arroz con Pollo (Chicken and Rice)*
from Brandon Eats

2 TB. olive oil
1 red pepper, sliced
1 onion, diced
4 cloves garlic, minced
2 double-sized cubes (like Knorr) chicken bouillon
4 cups hot water
2 very large pinches saffron (lightly toasted in a small pan ahead of time)
1 tablespoon tomato paste
2 c. Bomba rice or Aborio rice
1 lb. real SPANISH chorizo, sliced into 1/2” rounds (NO SUBSTITUTIONS)
6-8 pieces of chicken, skinned, rinsed and patted dry

Sauté the garlic, red pepper, and onion over medium heat in large, wide cast-iron skillet until soft and fragrant. Add the chicken and sauté until golden brown. Dissolve bouillon in hot water; stir in tomato paste; add to pan. Sprinkle with saffron and stir. Add rice and chorizo; bring to a boil and reduce heat, simmering with the pan covered.

Cook slowly until all of the liquid is gone (20 to 30 minutes: keep a close eye on it), and the rice is cooked.

* Mine cooked for about 45 minutes in this instance.