Arroz con Pollo III

Pat the 3 lb chicken dry and season generously with 1½ teaspoons salt and 1 teaspoon pepper on all sides. Let rest for 15 minutes to allow seasoning to penetrate.

Heat the ½ cup olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Brown the chicken pieces in batches, turning occasionally, until golden on all sides, approximately 8-10 minutes per batch.

Remove the browned chicken and set aside. Pour the ⅓ cup orange juice into the pot, scraping the bottom with a wooden spoon to deglaze and lift any browned bits.

Dice the large onion, finely mince the garlic cloves, and chop the green bell pepper into small pieces. Add these aromatics to the pot and sauté until softened and fragrant, about 4-5 minutes.

Stir in the ½ can tomato purée and cook for 2-3 minutes to allow the raw tomato flavor to mellow. Pour in the ½ cup dry white wine and bring to a simmer for 1-2 minutes.

Add the 1 lb rice to the pot, stirring constantly for 2-3 minutes to toast the grains lightly and coat them with the oil and aromatics.

Pour in the 5 cups chicken stock and add a dash of saffron and 1 teaspoon salt. Nestle the browned chicken pieces back into the pot, nestling them among the rice.

Bring the mixture to a boil, then reduce heat to low and cover tightly with a lid or foil. Simmer gently for 30-35 minutes until the rice is tender and the liquid is mostly absorbed.

Drain the canned green peas and the canned red peppers. Scatter the peas, red peppers, and ½ cup green olives over the top of the rice without stirring.

Re-cover and cook for an additional 3-5 minutes to warm the garnishes through. If using capers, sprinkle the 2 tablespoons over the top just before serving.