Code Delicious With Dr. Mike

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pollo Con Arroz (Spanish-Style Chicken with Saffron Rice). Ingredients: 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces 1 tablespoon olive oil 1 large onion, chopped 1 large red bell pepper, cut into 1/2-inch pieces 4 garlic cloves, minced 2 teaspoons paprika 2 cups long-grain white rice 1 1/4 cups dry white wine 1 (14-oz) can diced tomatoes including juice 1 3/4 cups chicken broth 3/4 teaspoon crumbled saffron threads bay leaf 1 cup frozen peas (not thawed) 1/2 cup pimiento-stuffed green olives, coarsely chopped Directions: Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate. Pour off all but 2 tablespoons fat from skillet and add onio