Arroz con Pollo—Chicken with Saffron Rice and Peas

This is a one-dish meal, simple to make and quite tasty, if not highly spiced.

• Used one kilo of chicken thighs rather than cutting up a chicken, since we like thighs. There were only seven thighs, five biggish ones and two smallish ones. If you used a whole chicken, it would be best to cut it into eight smaller pieces rather than four big ones.
• Used olive oil rather than lard.
• Used 100g lardons instead of 4 ounces of salt pork.

I used lardons nature (rather than fumé) and regular paprika (rather than the hot or smoked kind). I think I might try smoked lardons and paprika when I make this again.

My post on the recipe: http://inkayeskitchen.blogspot.fr/2014/03/the-cooking-of-spain-and-portugal-arroz.html