Arroz Con Pollo

Season the chicken liberally with salt, pepper, and paprika, add to a pre-heated large, shallow pot with 1 tablespoon extra-virgin olive oil. Once browned, remove the chicken to a plate and drain off the fat. Add butter to the pot and melt. Brown the pasta 2 minutes or until golden, remove to plate and reserve.

Place the saffron and chicken stock in a small pot and warm it up to steep the saffron threads.

Once the pasta is browned and has been removed from the pot, add the remaining tablespoon extra-virgin olive oil , a turn of the pan, and brown the ham, about 2 minutes. Add the onions, celery, bell peppers, hot peppers , garlic and bay leaf to the pan. Cook 5 to 6 minutes to soften up a bit, then add the tomatoes, rice . Stir in the pasta and warm saffron stock. Add the chicken and cover the pot, cook 18 minutes, until rice is tender. Serve or cool completely and store for make-ahead meal.

Preheat the oven to 375 degrees F.

Heat the dish in the oven until heated through. To reheat: Add 1/2 cup stock or water, sprinkled around the pan. If made-ahead and reheated, the rice will become crunchy on top and at the edges, but this can be a plus in the texture of the dish.