![Arroz de Galinha](https://cdn.statically.io/img/www.foodandwine.com/thmb/wgUe2yx0cH0UYf_sKIlV1OfKxto=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Arroz-De-Galinha-FT-RECIPE1021-3d934b5c852e4c248a9d665cce66ca59.jpg)
Ingredients
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1.50 cups lower-sodium chicken broth or vegetable broth
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1 cup uncooked white basmati rice (not rinsed)
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¼ teaspoon plus 1 pinch of kosher salt, divided
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20 saffron threads (scant 1/4 teaspoon)
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⅛ teaspoon black pepper
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2 tablespoons olive oil
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1 small yellow onion, finely chopped (about 1 cup)
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3 garlic cloves, minced
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.50 cup finely chopped red bell pepper
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3 ounces soppressata, peeled and sliced into half-moons (about 1/2 cup)
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1 (about 2-pounds) whole rotisserie chicken, skin discarded, meat picked and shredded (3 to 4 cups)
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¼ cup pitted kalamata olives, sliced
Directions
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Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.
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Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about 5 minutes. Add bell pepper; cook, stirring often, 5 minutes. Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about 5 minutes. Remove from heat; stir in chicken and olives. Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula.
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Bake in preheated oven 8 minutes. Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about 3 minutes. Serve family-style.
Suggested Pairing
Robust, peppery Portuguese red: Herdade do Esporão Reserva