mk
chicken and yellow rice
Servings 6
Ingredients
- 3 lbs fryer chicken cut up
- 1/2 cup Spanish olive oil
- 1 medium onion finely chopped
- 1 large ripe tomato peeled and chopped
- 1/2 green bell pepper chopped
- 3 garlic cloves minced
- 1 tsp lemon juice
- 2 cups long grain rice
- 1/2 cup peas
- 1 bay leaf
- 1 tbs salt
- pinch toasted saffron
- 1 cup hot chicken broth
- 1/4 cup dry white wine
- 1 sprig parsley
- 2 1/4 cup chicken broth in addition to the 1 cup
- 1 pimento cut into strips
Instructions
- In a large oven proof saucepan with a tight fitting lid brown chicken until golden
- Remove chicken and set aside
- Add onion and green pepper to drippings in skillet, saute until transparent
- Add tomato, garlic, lemon juice, bay leaf, salt and mix well.
- Dissolve the saffron into the hot chicken broth (1 cup) and combine with 1/4 cup wine
- Pour into skillet and add parsley
- Add chicken to skillet and cook over medium heat 15 min
- Add rice and stir in the 2 /4 cups chicken broth, bring to a boil
- Cover and place in a preheated 325 oven for 20 min.
- Alternately, you may reduce heat to simmer and continue to cook 20 min over stove
- Once rice is tender, garnish with peas and pimento and sprinkle with lots of dry wine. Allow to set 15 minutes before serving
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