Arroz con Pollo - adapted from Joy the Baker recipe

I've made Joy the Baker's Arroz con Pollo about six times now, and it always turns out delicious. I love the versatility of the recipe. Take last night for example... I didn't have any onions, so I improvised with chopped celery and some onion powder. I've even used chicken breast pieces in the past and added extra veggies. Last night I used the homemade chicken broth I had frozen a few months ago, and it was extra delicious.

If you've never made this dish, I highly recommend trying Joy's version since her recipe is easy to follow, and the method is quite flexible.

Start by browning your chicken pieces. I did two batches of three bone-in thighs since the pieces were on the small side

Once browned, let the chicken hang out on a plate and relax

If you follow the recipe, this would be onions, not celery... I won't tell if you are like me and don't want to go to the store

building flavor

Don't forget to sample the wine as you are cooking for a little quality control. The little jar in the background is the Iranian saffron I brought home from our honeymoon in Turkey. Using it makes me happy and I love remembering our trip through the Spice Market and Grand Bazaar. It is supposed to be the best kind of saffron for flavor and color.

starting to bubble -- this is where the magic starts to happen

If it looks soupy, that means you are doing it right. The rice is going to soak up all of that delicious flavor.

It will look like this when it is ready. Just check the rice to make sure it is cooked through, and adjust your salt/pepper if necessary. 

Don't be like me -- take out the bay leaves before you serve it