Martha Stewart's Best Cozy Dinners | Arroz Con Pollo, Veal Stew, and Pho

sausages

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Chicken sausage is leaner, while ground turkey is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides protein for vegetarians, while chickpeas are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is generally less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor at a lower cost.

Heat 2 tablespoons of olive oil in an enameled cast iron Dutch oven.

Season 6 bone-in chicken thighs with salt and pepper, then place skin side down in the pot to brown.

Brown the chicken until golden, then remove to a baking sheet.

Remove all but 2 tablespoons of fat from the pot.

Add 1 large yellow onion, finely chopped, and 2 tablespoons of minced garlic to the pot, scraping up brown bits.

Add 1 large tomato, finely chopped, and stir.

Pour in 1/2 cup of dry white wine and add 1/2 teaspoon of saffron, boiling until most liquid evaporates.

Add 2 bay leaves, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.

Add 1 1/2 cups of Valencia rice and stir.

Pour in 3 cups of chicken broth and stir.

Add 1 cup of pimento stuffed olives and return the browned chicken, skin side up, to the pot.

Bring to a boil, then reduce to a simmer, cover, and transfer to a 375°F oven.

Cook for approximately 25 to 30 minutes, then let stand for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: