Arroz con Pollo a la Cubana

Step 1

Pat chicken dry. Season all over with salt and black pepper.

Step 2

Steep saffron in 2 tbsp hot broth; set aside.

Step 3

Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.

Step 4

Working in batches, sear chicken without moving until golden, ~4 minutes per side. Transfer to a plate.

Step 5

In the same pot, sauté onion and bell pepper until softened, ~4 minutes.

Step 6

Add rice and stir until lightly toasted, ~2 minutes. You'll smell a faint nutty aroma.

Step 7

Pour in remaining broth plus saffron and its soaking liquid. Stir well.

Step 8

Nestle chicken back into rice. Bring to a simmer over medium heat.

Step 9

Cover and simmer until rice is tender and chicken registers 165°F, ~25 minutes.

Step 10

Scatter olives over the top. Cover and let rest 5 minutes off heat.

Step 11

Fluff rice with a fork. Taste and adjust salt and pepper. Serve directly from the pot.