The other night we were watching Martha Stewart's Cooking School on PBS, and she made a Spanish (Spain) style version of Arroz con Pollo in a dutch oven, where she cooked a short grained Valencia rice in the same pot as the chicken. This version was not spicy, it had only a handful of ingredients, and was more like a dutch-oven risotto with seared chicken and pimento-stuffed olives.
The show piqued my interest, so I bought the Valencia rice and the pimento stuffed olives and we gave it a shot. It's a relatively simple recipe to make. I opened a bottle of white wine to cook with it, and used the rest of the bottle to make a sangria.
The saffron gave the rice a lovely rich golden color. The olives gave a slightly briny flavor, the chicken still retained a crispy skin but the meat was moist and delicious.
It turned out to be a delicious dish. My boyfriend and I really enjoyed cooking and eating it together.