Arroz de Galinha

🥘 Ingredients

• vegetable broth 1 ½ cups
• white basmati rice 1 cup
• salt ¼ tsp
• saffron 20 threads
• pepper 0.12 tsp
• olive oil 2 tbsp
• yellow onion 1 small
• garlic 3 cloves
• salt 1 pinch
• red bell pepper ½ cup
• tomato 2
• soppressata 3 oz.
• rotisserie chicken 1 2-lb.
• kalamata olives ¼ cup

1. 1

   Bring vegetable broth to a simmer in a medium saucepan over medium. Stir in white basmati 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.
2. 2

   Preheat oven to 400°F.
3. 3

   Heat olive oil in a large ovenproof skillet over medium. Add finely chopped yellow onion , garlic , and remaining pinch of salt ; cook, stirring often, until onion is light golden, about 5 minutes . Add red bell pepper and tomato ; 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 rotisserie chicken and kalamata olives . Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula. 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.